Winter Butternut Squash Soup

I can’t start another post with ‘I know – I’m sorry – I’m a useless blogger’ so I won’t. I work in the restaurant trade, I’m engaged and I keep getting distracted by ‘quick after work drinks.’ The upshot of all this is; firstly that I am not cooking nearly as much as I should be, secondly I’ve put on weight and thirdly once you get to a point where you haven’t checked your blog for 3 weeks, you’re too scared to go on it to see how bad the stats are!

Fortunately for me, you wonderful amazing people keep on clicking and searching through.

Here is a recipe I’ve cooked last night and was quite surprised at just how divine it was!

Serves 2 (for a filling hearty supper)

1 butternut squash
1 small onion or a large shallot
3 thick slices of good quality goat’s cheese
2 large cloves of garlic
Lots of fresh thyme
1 1/4 pint of vegetable stock
Pinch of ground nutmeg
A thumbnail size piece of ginger
Small knob of butter

  • Pre heat the oven to 180 degrees, line a baking sheet with foil
  • Cut the butternut squash in half (lengthways and scrape out all the seeds
  • Using a serated knife score down the inside of the the squash, taking carre not to go through the skin
  • Drizzle a liberal amount of olive oil over each half and sprinkle over some of the thyme
  • Smash a garlic clove into each cup of the squash, season and put in the oven for 25 minutes

  • While the squash is roasting, slice your onion and gently soften using a little butter and olive oil in a pan big enough to take all the stock and the squash insides
  • Once the squash is done, tip the garlicy olive oil into the pan with the onions (off the heat)
  • Using a fork scrape out all the insides of the squash, as much as you can and put into the pan with the onions

  • Turn on the hob and bing up to a gentle simmer (it’s probably not a simmer as there isn’t much liquid but you’ll see what I mean)
  • Add a third of the stock and simmer gently
  • Add the rest of the stock as well as the ginger (roughly chopped), the nutmeg, one (the scruffiest) round of the goat’s cheese and the remaining thyme
  • Boil gently for 3 ish minutes
  • Take off the heat and using your ‘souper’ blend the mixture into a smooth soup, blend it really really thuroughly, for a good few minutes – this will produce the silkiest smoothest soup ever
  •  Pop a small baguette into the cooling oven and on the hob slowly bring the soup back to piping hot
  • Serve in a bowl with the remaining 2 rounds gently placed in the middle so it looks dead posh

One thought on “Winter Butternut Squash Soup

  1. We all knew you worked in the Restaurant world AND quite often got distracted by after work Drinks but you never said you were ENGAGED! How wonderful lucky Chap all that good food

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