About butternut squash soup
This deliciously creamy soup is packed full of goodness for your five-a-day, and is incredibly easy to make. Little hands can help dig out the squash seeds with a spoon before using.
Recipe rating: 5.0 stars
Cook time: 40
Serves: Four adults and four children
Butternut squash, cut into 2.5cm chunks: About 1.4kg
Olive oil: A dash for roasting
Sage leaves: 8
Unsalted butter: 50g
Onion: 1 (chopped)
Cardomom pods, crushed: 10 - optional
Vegetable stock: 900ml/ 1 1/2 pints
Orange: 1 - grated rind and juice
Creme fraiche: to serve
- 1. Preheat the oven to 200°C, 400 °F fan, gas mark 6.
- 2. Put the squash cubes in a roasting tray, sprinkle with a little olive oil an scatter over the chopped sage.
- 3.Toss the cubes so that they are well coated in the oil, then roast them in the oven for 15-20 minutes or until the cubes are soft and turning golden. Remove from the oven and set aside.
- 4. Melt the butter in a large pan over a medium heat, then add the onion and fry until soft. Add the crushed cardamom pods (if using), vegetable stock and the orange rind and juice. Then add the squash.
- 5. Give it all a stir and bring to the boil. Reduce the heat and simmer for 15-20 minutes, until all the ingredients are soft and pulpy, and the liquid has reduced a little.
- 6. Remove the pan from the heat and use a hand blender to whiz the mixture until smooth.
- 7. Serve the soup with a dollop of creme fraiche.
Recipe from Ella's Kitchen - the cook book, out now.