The weather at the moment needs to take along hard look at itself! This morning it was not only raining, but snowing as well. Nice if I didn't have to go to work, or if it settled... Its weather like this that makes one crave comfort food; warm, cosy and colourful. This soup hits the nail on the head. A little longer to make but the extra time in the oven really helps with the flavour. Slow and steady really does win the race.
Ingredients. For 4
1 Butternut Squash
2 Onions
2 Fat Garlic Cloves
2 Red Chillies
800ml Vegetable Stock
Crème Fraîche
Olive Oil
Salt & Pepper
Method
1. Pre-heat the oven to 200 degree (fan). Peel the butternut squash, remove the seeds and chop into chunks, roughly about 3cm cube. Add to a baking tray and drizzle with olive oil, salt and pepper. Pop in the oven for about an hour, turning occasionally. When the edges have turned black and starting to soften, turn the heat down to 150 degree (fan) for another 30 minutes
2. Meanwhile, chop the onions, garlic and chilli and add these to a heavy bottom pan, add more olive oil and set over a very low heat. You want to cook the onions slowly until soft - this could take 20 minutes or so
3. When the squash is soft and oozy, add it to the onions with the stock and a couple of dollops of crème fraîche then blitz with a stick blender. The smoother the better for this one.
4. Check the seasoning and heat through if necessary
5. Serve with more swirls of crème fraîche and a scattering of parsley and hunks of hot buttered toast!
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