This is a fantastic soup to make at this time of year. Butternut squash is such a fantastic Autumnal vegetable. It has a wonderful sweet taste and takes on velvety smooth texture when turned into a soup.
At the Merchant hotel we finish the dish with a small puff pastry filled with pine nut paste. This is simple to make but can be omitted if whished.
Ingredients;
For the soup;
1butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes
2 tbsp clear honey
2 tbsp olive oil
1 white onion, chopped
2 cloves garlic, roughly chopped
110ml/4fl oz white wine
500ml/18fl oz vegetable stock
75ml extra virgin olive oil
150ml/5fl oz double cream
Salt and freshly ground black pepper
50g/2oz crème fraîche
25g/1oz pine nuts, lightly toasted
For the sage oil;
250ml olive oil
30g sage
Maldon salt to taste
Method;
For the soup;
Preheat the oven to 200C/400F/Gas 6.
Place the squash onto a baking tray and drizzle with the honey and olive oil. Place in the oven to roast for 30-40 minutes, or until tender. Heat a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes. Add the wine and stock and bring to the boil. Simmer for about 3-4 minutes, and then add the cooked squash. Place the butternut squash soup into a clean food processor. Add the cream and blend to a purée. Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper.
For the sage oil;
Place the olive oil into a small pan with the sage. Over a very low heat warm the oil and sage. Remove from the heat and leave to cool completely. Store the oil in a sealed bopttle or jar until ready to use.
To serve;
ladle the soup into serving bowls, then top with a drizzle of sage oil. Add a sprinkling of toasted pine nuts, and if using a pine nut puff.
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