Roasted butternut squash soup
James Martin’s creamy butternut squash soup makes a simple vegetarian supper. Just add lots of bread and butter.
- 1 butternut 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
- 20g/¾ oz fresh basil leaves
- 20g/¾oz fresh chervil
- 75ml extra virgin olive oil
- 150ml/5fl oz double cream
- 1 lime, juice and zest only
- salt and freshly ground black pepper
- 50g/2oz crème fraîche
- 25g/1oz pine nuts, lightly toasted
Preheat the oven to 200C/180C Fan/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, then add the cooked squash.
Meanwhile, chop half of the basil and all the chervil and place into a food processor with the extra virgin olive oil and blend to a fine purée. Pour out into a bowl and set aside.
Place the butternut squash soup into a clean food processor. Add the cream, lime juice and zest and blend to a purée.
Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper.
To serve, ladle the soup into serving bowls, then top with a dollop of crème fraîche. Add a sprinkling of toasted pine nuts, drizzle with the herb purée and then garnish with the rest of the basil.