Butternut Squash Soup

Butternut Squash Soup

Serves: 4

  • 500g fresh or frozen butternut squash
  • 2 unpeeled garlic cloves
  • 2 tbsp olive oil
  • 1 large onion
  • 2 celery sticks
  • 45g long grain rice (preferably brown)
  • 1litre vegetable or chicken stock
  • Salt and pepper
  • Herb/s to sprinkle on top

 

  1.  Preheat the oven to 220c/400f. If using fresh butternut squash cut it in half, scape out the seeds and cut it into large cubes. You can leave the skin on or remove it as you wish.
  2. Put the fresh or frozen cubes into a roasting tin with the garlic cloves (unpeeled) and toss them in 1tbsp of the oil. Roast them in the oven for about 30 minutes.
  3. Heat the rest of the oil in a large saucepan and add the onions and celery. Cook gently for around 10 minutes until it’s beginning to brown and soften. Stir it every few minutes to stop it sticking.
  4. Stir the rice into the pan with the celery and onions, pour in the stock and bring it to the boil. Pop on a lid and simmer for around 20 minutes until the rice is cooked.
  5. Remove the squash and garlic from the oven. Leave until they have cooled enough to pick up and the pop the garlic cloves out of their skin into the saucepan and also add the butternut squash.
  6. Bring it to the boil and simmer for 10 minutes.
  7. Liquidise or roughly blend or mash to the required consistency.
  8. Season to your taste and add extra stock if it’s too thick.
  9. Sprinkle with herbs before serving.

You could also try making stove top bread to eat with your soup.

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