hobbes1962
16-Dec-07, 10:16
I made this soup last night and it was so easy and, even if I do say so myself, it was delicious. We had it with tiger bread rolls that I had bought from Tescos.
Butternut Squash and Carrot soup
The baking of these vegetables brings out the sweetness of the squash and the wonderful flavour of the vegetables.
Ingredients
1 butternut squash
1 red onion (chopped)
2 shallots (chopped)
2 medium carrots (chopped)
1 red pepper
1 small / medium potato (chopped)
2 cloves of garlic
2 teaspoons of cumin seeds
2 tablespoons sesame oil
2 tablespoons smoked pimento / paprika (optional)
2 teaspoons balsamic vinegar
1 vegetable stock cube (preferably organic)
500ml water
Method
• Cube the squash. Put on a baking tray, sprinkle with sesame oil and cumin seeds and smoked pimento, if used.
• Bake in a preheated oven (180c) for approx 15 – 20 mins, until squash starts to go soft.
• Put chopped red onion, shallots and red pepper in an ovenproof dish with the cloves of garlic (left whole) and the balsamic vinegar.
• Bake in oven with the squash and also leave until soft.
• Put 500ml boiling water into a big pan and add the stock cube, chopped carrots and potatoes. Bring back to the boil.
• Add the squash and baked vegetables to the pan. Simmer gently until the potato and carrots start to disintegrate. Add more water if needed.
• Remove from heat. When cooled liquidise until smooth.
• For serving add yoghurt or fromage frais and freshly baked granary bread.
• This is a very thick creamy yellow/gold soup that can be thinned down with vegetable stock if necessary.
• This soup freezes well. Pumpkin can be used instead of squash, if available.
Butternut Squash and Carrot soup
The baking of these vegetables brings out the sweetness of the squash and the wonderful flavour of the vegetables.
Ingredients
1 butternut squash
1 red onion (chopped)
2 shallots (chopped)
2 medium carrots (chopped)
1 red pepper
1 small / medium potato (chopped)
2 cloves of garlic
2 teaspoons of cumin seeds
2 tablespoons sesame oil
2 tablespoons smoked pimento / paprika (optional)
2 teaspoons balsamic vinegar
1 vegetable stock cube (preferably organic)
500ml water
Method
• Cube the squash. Put on a baking tray, sprinkle with sesame oil and cumin seeds and smoked pimento, if used.
• Bake in a preheated oven (180c) for approx 15 – 20 mins, until squash starts to go soft.
• Put chopped red onion, shallots and red pepper in an ovenproof dish with the cloves of garlic (left whole) and the balsamic vinegar.
• Bake in oven with the squash and also leave until soft.
• Put 500ml boiling water into a big pan and add the stock cube, chopped carrots and potatoes. Bring back to the boil.
• Add the squash and baked vegetables to the pan. Simmer gently until the potato and carrots start to disintegrate. Add more water if needed.
• Remove from heat. When cooled liquidise until smooth.
• For serving add yoghurt or fromage frais and freshly baked granary bread.
• This is a very thick creamy yellow/gold soup that can be thinned down with vegetable stock if necessary.
• This soup freezes well. Pumpkin can be used instead of squash, if available.