Set the oven to 190C 375F or gas mark 5
Roast Butternut Squash Soup with Crusty Rolls
A warm spiced butternut soup with chilli, coriander and star anise served with crusty bread.
How it's doneDirections
Cut the butternut squash into large slices lengthwise approx 6, remove the seeds.
Lightly coat the baking tray with oil using a pastry brush, add the butternut squash to the baking tray and coat the slices in oil.
Place in the oven cook for 30 mins and cook till the flesh is soft
Peel and chop the onion(s) finely.
Wash and chop the celery peel and crush the garlic using the garlic crusher or chop finely add the onion, celery and garlic to a large pan.
Add one tbsp of oil cook until soft but not coloured add the ground spices, cayenne pepper, chilli flakes and star anise to the pan cook for 5 minutes
Add 1 pint of boiling water for each stock cube, add the water to the stock cube(s).
Add the stock to the pan simmer for 15 minutes.
When the butternut squash is cooked (it should be soft), remove it from the oven.
Remove the skins and chop the flesh into chunks, add to the soup simmer for 15 minutes
Remove the soup mixture from the heat.
Remove the star anise, using a hand blender liquidise the soup until smooth
The soup should not be too thick if it is add a little extra water.
Add the cream and return to the heat for five minutes, heat through do not boil taste and season with salt and pepper if necessary.
If the soup is to thin leave on the heat till it reaches the consistency you require.
Ladle the soup into serving bowls.
Wash and finely chop the fresh coriander sprinkle on the soup, serve with crusty rolls.
This recipe is from the yellow door deli cookbook http://yellowdoordeli.co.uk/
What you needIngredients
- 1 Large Pan
- 1 Chopping Board
- 1 large Knife
- 1 Frying Pan
- 1 Baking Tray
- 1 Hand Liquidiser
- 1kg Butternut Squash
- 1 Onion
- 1 clove of Garlic
- 1 stick of Celery
- 1 & 1/2 Vegetable Stock cube
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Ground Cumin
- 1/2 tsp Ground Coriander
- 1/4 tsp Ground Ginger
- 1/4 tsp Chilli Flakes
- 1 Star Anise
- 1.5 litres Water
- 150 ml Double Cream
- 2 tbsp Olive Oil
- 1 Handful Fresh Coriander
- 2 Crusty Rolls
- Salt to taste
- Black Pepper to taste