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Receta Roasted Butternut Squash Spiced Soup

by Global Cookbook

Ingredientes

1 x Butternut squash, peeled, deseeded and cut into cubes 15 gm Butter, ( 1/2oz) 2 Tbsp. Extra virgin olive oil     Salt and freshly grnd black pepper 1 x Onion, diced 2 stk celery, finely sliced 1 x Red bird's eye chillies, deseeded and finely     (1 to 2) sliced

2 sprg thyme, leaves only 1 1/4 lt Vegetable stock, (2 pints) 1 tsp Grnd cumin 1/2 tsp Paprika 1/2 tsp Cayenne pepper 1 x 142 millilit double cream, lightly whipped (5 floz)     To garnish: coarsely minced coriander leaves     Freshly grnd black pepper

Direcciones

1. Preheat the oven to 200 C, 400 F, Gas Mark 6.
2. Place the cubes of butternut squash in a roasting tray, dot with the butter and drizzle with 1 Tbsp. of the extra virgin olive oil.
3. Season with salt and freshly grnd black pepper and cook in the preheated oven for 30 min till tender.
4. Heat the remaining Tbsp. of oil in a large heavy based saucepan, stir in the onion, garlic, celery, carrot, chillies and thyme and gently fry for 5-10 min till softened but not browned.
5. Stir in the butternut squash and add in the stock with seasoning to taste.
6. Cover and simmer for 25 min.
7. Puree the soup in a liquidiser or possibly food processor till thick and smooth.
8. Return to a clean saucepan and gently heat through.
9. Stir the spices into the lightly whipped cream and serve the soup garnished with a spoonful of cream. Sprinkle over freshly minced coriander leaves and grnd black pepper.
10. Notes Serve with remaining spiced cream and warm crusty bread.
11. NOTES : A warm soup with the delicious sweet flavour of butternut squash that has been roasted.

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