It’s getting to that time of year when we want to curl up on our sofas under a blanket and fill up on warming foods.
This soup will definitely hit the spot when you are feeling a bit autumnal. Roasting the butternut squash and the apples adds a lovely rich flavour and the sweetness of them both compliment each other brilliantly!
This soup is dressed with the seeds from the butternut so you don’t waste anything either!
You can substitute any sort of pumpkin for the squash too if you prefer.
This will serve 3 – 4 people.
You will need:
1 Butternut squash (approx 1.5kg in size before peeling etc)
2 Apples (Braeburn work best)
2 large white Onions
2 sticks of Celery
1/2 tbsp dried Thyme
1 tsp ground Cumin
1/4 tsp ground Allspice
1 litre Vegetable stock
Salt and Pepper to taste
For the topping:
Seeds from the Butternut squash
1 tsp Olive oil
1/2 tsp Cumin seeds
1/4 tsp ground Paprika
Preheat the oven to 200 C.
Cut the butternut in half and scoop out the seeds (keep the seeds for the topping). Peel and cut into chunks. Peel, core and chop the apples into wedges. Place on a baking tray and drizzle with olive oil and season. Place in the oven and roast for 20 – 25 mins or until tender and golden.
Slice the onion and celery finely and pop in to a large pan with a little olive oil. Saute gently for about 10 minutes until soft. Add all the spices and saute for another minute. Add the butternut and apple and stir gently for a minute or 2. Then add the vegetable stock and water and bring to the boil. Allow to simmer for 20 minutes.
Let it cool for a while and then pop in a blender and blitz it (do this very carefully if still warm – it may be worth doing it in 2 batches).
Take the seeds that were removed from the squash and toss in the olive oil and topping spices. Spread on to some baking parchment and place in the oven at 200 C for 5 – 10 minutes until they are starting to turn brown.
Pop a serving of soup in a bowl, sprinkle with the seeds and enjoy with some rye or spelt bread.