Recipes
(3 votes)Instructions
- Cut the Butternut squash in half leaving the skin on and scoop out the seeds and pulp. Score the flesh of the squash (the inside), drizzle with Olive Oil and sprinkle a little salt and pepper over it. Place it in the oven at 200 degrees C for approx 40 minutes until soft on the inside and caramelised on the outside.
- Melt butter with some oil in pan. Finely chop onion and fry gently in pan until soft which may take up to 10-15 minutes. Add the herbs to the onion to bring out the flavour. Then add the other vegetables which should all be chopped into small pieces. When everything has been cooking for about 3 or 4 minutes add the chicken stock.
- Scoop out the flesh of the cooked squash into the soup now and simmer the soup for about 25 to 30 minutes or until all the vegetables are soft. Once cooked through , liquidise the soup until it is quite smooth.
- Add some water to the soup if it is a bit thick until it is the right consistency. Add salt and pepper to taste at this stage.
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Ingredients
- Knob of butter
- 500ml Chicken stock
- Red onion finely diced
- 2 carrots finely diced
- 2 sticks of celery finely diced
- 1 Butternut squash
- 1 heaped teaspoon of Goodall’s Sage
- Salt and pepper to taste
- Drizzle of olive oil
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