Tuesday, 4 January 2011
Pumpkin and Butternut Squash Soup
1 pumpkin, deseeded and chopped into large chunks
1 butternut squash, deseeded and chopped into large chunks
2 onions, chopped
1 knob ginger, chopped
6 garlic cloves, 3 peeled and left whole, 3 chopped
Chilli flakes, sprinkle
Handful sage leaves, chopped
1 litre veg stock
Sea salt and black pepper
Heat oven to 180C. Toss the pumpkin and butternut squash in a roasting tin with a glug of olive oil, seasoning, the 3 whole garlic cloves and roast for 30 mins until golden and tender. Leave to cool and scoop out the pulp.
Meanwhile, gently fry the onions, ginger and remaining garlic until soft. Add the pulp, roasted garlic sage and a sprinkle of chilli before covering with the veg stock. Simmer for an hour partially covered (add more water if necessary, the vegetables should stay covered).
Gzoozh with a hand blender until smooth. Serve with homemade rolls and a dollop of crème fraiche.