Roasted Butternut Squash Soup
I was given the responsibility to make the soup of the day for my one day work trial in the 5* Marriott Hotel Park Lane, London. I saw that they had butternut squash to get rid of so I went with it and hey it went on the menu! On the day I made it in a larger quantity but the recipe will be for approx 4 people. Optional: You could include chillies to give the soup an extra bit of heat and garnish with a drizzle of honey to balance it out.
1 Butternut squash, peeled
1 Onion, chopped
1 Carrot, chopped
Half celery stick, chopped
Half leek, chopped
2-3 Potatoes, peeled and diced
1.2 L (2 pints) vegetable stock / water
Salt & Pepper
Pre-heat the oven to 200C/fan180C/400F/gas 6. Cut the butternut squash in half, discard seeds and then chop into large chunks. Place on a roasting tray season and drizzle with olive oil. Cook in the oven for 30 minutes until tender and coloured.
Meanwhile, heat butter in a large pan, add the onion, leek, celery and carrot and cook gently until soften. Add the potatoes, bouquet garni and stock/water, bring to simmer, cover the pan and cook 15 minutes.
Add roasted squash to the pan and simmer gently for 10 minutes. Cool slightly before pureeing the soup, add cream and season to taste.
Serve the soup in warm bowls. Garnish with chives or your favourite fresh herbs.