Get into season

January 15, 2009

Kale, leeks, swede, carrots, squash, celeriac and turnips are in season this time of year, how about making a yummy soup to warm up?

Preparation time 30 mins to 1 hour 

Cooking time 10 to 30 mins


1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes
2 tbsp clear honey
2 tbsp olive oil
1 white onion, chopped
2 cloves garlic, roughly chopped
110ml/4fl oz white wine
500ml/18fl oz vegetable stock
20g/¾ oz fresh basil leaves
20g/¾oz fresh chervil
75ml extra virgin olive oil
150ml/5fl oz double cream
3 limes, juice and zest only
salt and freshly ground black pepper
50g/2oz crème fraîche
25g/1oz pine nuts, lightly toasted

1. Preheat the oven to 200C/400F/Gas 6.
2. Place the squash onto a baking tray and drizzle with the honey and olive oil.
3. Place in the oven to roast for 30-40 minutes, or until tender.
4. Heat a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes.
5. Add the wine and stock and bring to the boil. 
6. Simmer for about 3-4 minutes, then add the cooked squash.
7. Meanwhile, chop half of the basil and all the chervil and place into a food processor with the extra virgin olive oil and blend to a fine purée. Pour out into a bowl and set aside. 
8. Place the butternut squash soup into a clean food processor. Add the cream, lime juice and zest and blend to a purée. 
9. Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper.
10. To serve, ladle the soup into serving bowls, then top with a dollop of crème fraîche. Add a sprinkling of toasted pine nuts, drizzle with the herb purée and then garnish with the rest of the basil.


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