Forget overly sweet and rank average Butternut Squash soup, this roasted affair is lively with the taste of fennel and sage!
My roasted butternut squash soup is a recipe that I developed to dispel the notion that I don’t like all things ‘pumpkin’. For years the only exposure I had to squashes were nasty insipid and overly sweet pumpkin soups that pretty much made up my mind that I did not like pumpkin at all!
However a couple of years ago I decided to give them another chance to see whether I could find a use for them if I planted them. Well regular readers will now know I have more than a few Pumpkin recipes that I am rather fond of. My tipping point was a pumpkin chili that remains a stalwart favourite.
I spent a lot of time trying to create my butternut squash soup and decided very quickly that roasting the beastie was the way to go for me, I think it drives out some of the moisture and intensifies the flavour and mellows out some of the sweetness. I binned the ideas of traditional ‘pumpkin flavours’ of nutmeg or cinnamon and bought in two flavours I love with pumpkin.
Aniseed in the form of fennel seeds and sage which I think works so incredibly well. Blitz it all together and pass it through a fine sieve and you have a wonderfully silky smooth roasted butternut squash soup. All in all a very suitable and apt dish for the final pumpkin from my 2015 harvest, such a simple vegetable to grow.
Granted it needs a little space but we got a great harvest that has lasted through winter in a darkened cool room and they are every but as good now as they were when we harvest last autumn!
Those keen eyed amongst you out there will notice I make a brief cameo appearance in this post, bonus points for guessing where. By the way of a hint, yes I was standing on my dining table 😮 It is just another one of those daft things us food bloggers do in order to get a picture.
- 1 kg Butternut Squash, Cut in half and then scoop out the seeds and pulp
- 6 Cloves Garlic, Whole and unpeeled
- 2 Tbsp Olive Oil
- 1 Tbsp Cooking Oil, Neutral
- 500 ml Vegetable stock
- 150 g Onion, Medium dice
- 150 g Carrot, Medium Dice
- 150 g Celery, Medium Dice
- 10 Sage Leaves
- 2 Tsp Fennel Seeds
- Salt and pepper
- Preheat your oven to 200°C.
- Make incisions in the cut side of the squash flesh and force in 3 garlic cloves into each.
- Place the butternut squash into a baking tray skin side down along and drizzle with the olive oil, season with a little coarse sea salt (1/2 teaspoon) and lots of black pepper and place in the oven and roast for 1 hour.
- Whilst the squash is roasting place the diced carrot, celery and onion in a pan with 1 Tbsp cooking oil and allow to sweat down slowly for 20 minutes with a lid on with the sage leaves and fennel seeds.
- Meanwhile scrape the flesh from the roasted squash and squeeze the pulp from the roasted garlic then mash with the back of a fork and place in the pan with the onion, celery etc etc.
- Remove from the heat and blitz with an immersion blender or place in a blender whilst incorporating the vegetable stock.
- Test for seasoning and add more salt and pepper as required.
- I like to then pass this soup through a fine sieve in order to end up with a silky smooth soup although this is optional.
I like to bruise some small young sage leaves and finely chop and sprinkle on top of this soup.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 245 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 495mg Carbohydrates: 38g Fiber: 11g Sugar: 10g Protein: 4g