This is a wonderful, warming, Autumnal 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, if not all of our friends, all of whom love it!
Serves 6 – 8
What you need…
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
Three sprigs of rosemary
1 red chilli, de-seeded and finely chopped
Salt and pepper to taste
1 Kg butternut squash
1 litre chicken stock (I use 2 x stock pots), heated
Truffle oil to serve (my favourite is Carluccio’s Olio al Tartufo Bianco – some other brands taste too oily)
What to do…
In a large saucepan, pour in your glug of olive oil and heat on medium.
Add the Italian seasoning, 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 food-process the rest to produce this wonderful, thick autumnal Butternut Squash Soup.
Serve drizzled with a little truffle oil.
I’ve taken to buying, garlic and chilli, amongst other herbs and spices, from the Waitrose Cooks’ Ingredients frozen range – they come ready chopped and so they get added to recipes via a quick shake or two, rather than being precisely measured out!
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.