Butternut Squash Soup

The 60th of 100 recipes chosen from the blog to go into my cookbook, you can usually find several portions of this soup in my freezer, ready for a quick lunch or starter with friends – gorgeous!

This is a wonderful, warming soup that is so comforting but made extra special with one of my favourite additions: truffle oil! A lovely lunch on a dreary grey day, this soup is also an excellent dinner party starter and has been served up to most of our friends, all of whom love it!

Serves 6 – 8

What you need…

2 chicken stock pots (I use Knorr)

1 litre hot water from the kettle

Glug of olive oil

1 teaspoon of Italian seasoning or sage

3 cloves of garlic, chopped

I red onion, roughly chopped

2 medium carrots, peeled and roughly chopped

2 celery sticks, trimmed and roughly chopped

3 sprigs of rosemary

1 red chilli, de-seeded and finely chopped

Sea salt and black pepper to taste

1kg butternut squash

Truffle oil to serve (my favourite is Carluccio’s Olio al Tartufo Bianco – some other brands taste too oily)

What to do…

First, make some chicken stock by dissolving the chicken stock pots into the water – use a balloon whisk to hasten the process. Set aside.

Then, in a large saucepan, pour in your glug of olive oil and warm over a moderate heat.

Add the Italian seasoning/sage, garlic, onion, carrots, celery, rosemary, chilli, salt and pepper. Turn down heat to low and leave to soften for 15 minutes.

Add the butternut squash and stock, bring to the boil. Then cover and simmer for 30 minutes.

Remove the rosemary stems and then tip the whole lot into a blender (you will need to do this in batches) and whizz to produce this wonderful, comforting soup.

Serve drizzled with a little truffle oil – lusciously yummy!

Inspired by…

Jamie Oliver

How easy…

It really doesn’t come any easier than this! You can also make it a couple of days before you want it – keeping it in the fridge – and it freezes really well. So, quite often, I’ll double up on the ingredients, freezing half.

 

 

 

 

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