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Roasted Butternut Squash Spiced Soup
4 servings
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Roasted Butternut Squash Spiced Soup Ingredients
FOR THE SOUP
1 1/4 l Vegetable
stock
; (2 pints)
1 Butternut
squash
; peeled,
FOR THE SPICED
CREAM
; and cut into
cube
s
1 ts Ground
cumin
15 g
Butter
; ( 1/2oz)
1/2 ts
Paprika
2 tb
Olive oil
1/2 ts
Cayenne
pepper
Salt
and freshly ground
1 142 millilit double
cream
;
1
Onion
; diced
; floz)
2 Sticks
celery
; finely sliced
To garnish: coarsely chopped
(1 to 2)
; leaves
; sliced
Freshly ground black
pepper
2 Sprigs
thyme
; leaves only
Instructions for Roasted Butternut Squash Spiced Soup
Preheat the oven to 200 C, 400 F, Gas Mark 6. Place the cubes of butternut squash in a roasting tray, dot with the butter and drizzle with 1 tablespoon of the olive oil. Season with salt and freshly ground black pepper and cook in the preheated oven for 30 minutes until tender. Heat the remaining tablespoon of oil in a large heavy based saucepan, stir in the onion, garlic, celery, carrot, chillies and thyme and gently fry for 5-10 minutes until softened but not browned. Stir in the butternut squash and add the stock with seasoning to taste. Cover and simmer for 25 minutes. Puree the soup in a liquidiser or food processor until thick and smooth. Return to a clean saucepan and gently heat through. Stir the spices into the lightly whipped cream and serve the soup garnished with a spoonful of cream. Sprinkle over freshly chopped coriander leaves and ground black pepper. Notes Serve with remaining spiced cream and hot crusty bread. Converted by MC_Buster. NOTES : A hot soup with the delicious sweet flavour of butternut squash which has been roasted. Converted by MM_Buster v2.0l.
Main Ingredient:
Soup
Cuisine:
Uncategorized
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