Roasted Pumpkin Soup
There is nothing more comforting on a chilly winter’s night than a bowl of hot pumpkin soup. This recipe roasts the butternut squash first to intensify the flavours. Serve it with a beautiful garlic bread and you’re onto a winner.
1kg butternut squash
2 tbsp Anchor Butter
1 large onion, finely diced
2 celery stalks, finely diced
1 large carrot, finely diced
2 large cloves garlic, finely sliced
4 cups vegetable stock
½ cup Anchor Cream
salt and pepper
Optional: Garlic bread
500g Anchor Unsalted Butter, at room temperature
5 cloves garlic, minced
1 cup packed herbs, finely chopped (use a mixture of parsley, basil, sage, coriander or whatever tickles your tastebuds)
salt and pepper
1 French breadstick
- Preheat the oven to 180°C fan bake.
- Carefully cut the butternut squash in half and scoop out the seeds. Place cut side up on a large roasting tray, drizzle with olive oil, season with salt and pepper and bake for 1 hour. Set aside.
- Heat two tablespoons of butter in a large pot on a medium heat. Add the onion, celery, carrot and garlic, season with a pinch of salt and pepper and cook for around 10 minutes, until softened.
- Add the baked squash (skin and all) and stock to the pot. Bring to a boil and simmer for 5 minutes, breaking up the butternut squash with a wooden spoon.
- Turn the heat off and use a stick blender to whiz the soup to a smooth consistency, or pour it into a blender (in batches if necessary) and purée until smooth. Add herbs and spices of your choice (we recommend nutmeg, cloves and some chilli flakes).
- Stir through the cream, season to taste.
Optional: Garlic bread.
- Place the butter, garlic and herbs in a large bowl, season with salt and pepper and mix well. Halve the mixture and place each half on a separate sheet of greaseproof paper. Roll each sheet around the butter to form a cylinder, twisting the ends like a Christmas cracker.
- Place in the fridge for a few hours to firm up.
- Once the butters are firm, unwrap and slice into 1 cm rounds. Place the rounds in a freezer-proof bag and pop in the freezer.
- When you’re ready to make garlic bread, simply take the butter rounds from the freezer, pop onto sliced French bread and grill until golden and bubbling.
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