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This is a perfect meal when the weather starts to turn and your are craving something warm, fresh and filling. There are many different variations on this soup, but here’s very deeply tasty one we tried last night.

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For two people you will need: x2 butternut (or other similar) squash (cut in half and seeds scooped out with a large spoon), 2 Tbsp unsalted butter, 1/2 red onion (coarsely chopped), x4 cloves garlic (crushed), 1 Tbsp honey, 1 cup chicken stock, 1/2 cup heavy cream, 1/2 cup fruity white wine (optional, increase the chicken stock if you don’t use), fresh thyme or rosemary (chopped), olive oil, salt & pepper. (As a spicy option, add some curry powder to the final mixture.)

Preheat oven to 425.

In a small pot gently heat honey and 1 Tbsp butter until softened and melted. Add a pinch of salt and a good grind of pepper. Remove from heat.

Place another 1 Tbsp of butter and a small amount of olive oil in a high sided baking tray lined with foil and allow to melt/heat in the pre-heating oven.

Once butter has melted and combined with oil in the baking tray, place the squash halves skin side down in the tray and gently spread about half of the honey/butter mixture on the tops and insides of the squash (using your fingers or a basting brush).

Place a crushed garlic clove and 1/8 coarsely chopped section of red onion into the scooped out center of the squash halves and then drizzle the remaining honey/butter mixture over the top of all 4 squash halves. Place sprigs of thyme or rosemary over the top of all.

Place into the preheated oven and roast for 45 mins or until the meat of the squash is perfectly soft from the inside through to the skin. (You can test with a fork.)

Remove the squash from the oven (careful, it’s gonna be hot) and place roasted onions, garlic and all liquids into a large pot. Let the squash cool a bit while you place chicken stock, wine, heavy cream and the chopped rosemary or thyme into the same pot as the onions, garlic, butter and honey mixture.

Scoop out all of the roasted meat of the squash halves (being careful not to get any skin caught in your scoops) and place it into the large pot with liquids and roasted onion/garlic.

Mix all of it very well with a hand mixer (or, if you don’t have a hand mixer, place all of the mixture into a large blender [in batches, it gets messy] or food processor). Adjust liquids to get the consistency you want – thicker like porridge or thinner like soup.

Serve with crusty bread & butter and topped with rosemary or thyme sprigs.

 

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