Many of my soup recipes are happy accidents! - when the slightly past their best vegetables in the bottom of my fridge, come together to make a delicious lunch.
Roasting the butternut squash first adds a lovely depth of flavour to the soup, so don't be tempted to miss it out. If you want to inject a touch of heat, then try adding some chilli flakes when you sauté the celery and onion.
When I have time, I like to top this with fried sage leaves, that have simply been cooked in hot oil for about 15 seconds, so they become lovely and crisp but not burnt.
Serves 4
2-4 tablespoons of olive oil
Knob of butter (optional)
½ butternut squash
3 sticks of celery
1 large white onion
1 large carrot
2 tablespoons of finely chopped fresh sage
700ml of vegetable stock
Nutmeg
Seasoning
- Pre-heat the oven to 200°C.
- Peel half of the butternut squash and remove the seeds.
- Cut into 2cm cubes.
- Spread the cubes of squash over the bottom of a baking tray and drizzle over 1-2 tablespoons of olive oil. Mix well so that the squash is coated in the oil.
- Place in the hot oven and roast for 20 minutes.
- Remove from the oven and give the pan a good shake. Return to the oven for another 10-15 minutes, or until the edges of the squash are golden.
- Whilst the squash is roasting, peel the onion and and carrot.
- Dice the onion and celery.
- Grate the carrot.
- Heat 1-2 tablespoons of olive oil in the bottom of a heavy based pan over a low to medium heat. (Alternatively use a knob of butter and a tablespoon of olive oil).
- Once the oil is up to temperature, add the onion and celery and sauté until the onion is translucent.
- Add the grated carrot and sage and cook for a further couple of minutes.
- Add the roasted squash and stock.
- Grate over some nutmeg.
- Season, stir well and then bring to the boil.
- Reduce the heat to a gentle simmer, cover and then cook for 20 minutes.
- Remove the soup from the heat and blend until smooth.
