Roasted Pumpkin Soup

serves 6
90 mins

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. 

Ingredients

Soup

1kg butternut squash

olive oil

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

Garlic butter

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

Instructions

  1. Soup: Preheat the oven to 180°C fan bake.
  2. 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.
  3. Heat two tablespoons of olive oil with the 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.
  4. 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.
  5. 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).
  6. Stir through the cream, season to taste and serve with hot, crusty garlic bread.
  7. Garlic butter: Place all the ingredients 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.
  8. Place in the fridge for a few hours to firm up. 
  9. 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.
  10. 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.