Saturday, 5 March 2011

Butternut squash and apple soup (2 colours)

This soup is so tasty. The apple really complements the butternut squash.

Olive oil - 2 tbsp
Butternut squash - 1 large, halved and deseeded
Onions - 2 large
Granny smith apples - 2 large
Garlic - 3 cloves
Mild chilli powder
Vegetable stock - 1 litre

1) Place the squash, cut-side up in a large roasting tin. Brush with 1 tbsp of olive oil and bake at 190°C for 90 minutes.
2) Peel, core and quarter the apples. Peel and quarter the onions. Add to the roasting tin with the whole garlic cloves and drizzle over the remaining oil. Sprinkle a little chilli pepper over all the fruit and vegetables (including the squash).
3) Roast for 30-40 minutes, stirring regularly until the vegetables are all soft and beginning to brown.
4) Scoop the flesh from the squash and place half in a food processor with the onion, garlic, apple and stock. Process (in batches if necessary) and serve hot. Serves 4-6.

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