I’m still writing up all of the recipes I cooked over a week ago. That’s the problem with having a big cooking day – it takes ages to write everythingf up afterwards! Still, this is the last recipe now. Fortunately I didn’t cook anything last week that I hadn’t already blogged which has given me some breathing space!
This soup is delicious and I shall certainly be making it again. It looks slightly less orange in the picture here than it did in the picture in the cookbook I got the recipe from. I scaled it down slightly as well as I already had a squash and it was slightly smaller than the one suggested in the recipe. I still got four good sized portions of soup out of the recipe. It’s a little spicier than I was expecting but not unpleasantly so.
1kg butternut squash, peeled, de-seeded and cut into wedges
2 tablespoons of olive oil
1-2 red chillies, finely chopped
A knob of butter
2 large onions, finely chopped
2 garlic cloves, finely chopped
1 tablespoon of fennel seeds
1 litre of vegetable stock
A large splash of double cream
Salt and black pepper to taste
Heat the oven to 200.
Put the squash wedges in a roasting tin, drizzle over the olive oil, season with salt and black pepper and sprinkle over half the chillies.
Shake the tin to ensure that the wedges, oil and chillies are well mixed and then pop in the oven and roast for 30-40 minutes, until tender.
Melt the butter in a large saucepan and cook the onions and garlic on a low heat, until softened.
Add the remaining chilli and the fennel seeds and cook for a further couple of minutes.
Add the roasted squash wedges and then pour over the stock. Bring to a simmer.
Use a hand blender to blend until smooth. Season with salt and pepper and then stir in the cream.