Recipe: Roasted Squash Soup
To celebrate the change of the seasons, our Senior Sous Chef at The Stables shares his favourite dish using the versatile, delicious and full-of-colour vegetable – butternut squash. Squashes are so seasonal in autumn; they taste amazing and are incredibly good value. You can swap the butternut squash for pumpkin by using the same recipe, but adding a teaspoon of mixed spice.
- 1kg butternut squash
- 2 shallots
- 35g ginger
- 5 sage leaves
- Extra virgin olive oil
- 1 litre vegetable stock
- 100ml coconut milk and some for serving
- 1 lime
- 1 garlic clove
- Salt and pepper to taste
- Preheat the oven to 175°C. Deseed and roughly chop the squash, peel and slice the shallots and the garlic, then peel and finely grate the ginger.
- Place the squash, shallots, garlic and the sage in a large mixing bowl with a splash of olive oil and a pinch of salt and pepper. Mix it all together.
- Line your baking tray with parchment paper and place the mixture on it.
- Roast in the pre-heated oven for 20 mins until the squash starts to crisp up on the edges.
- In a large cooking pan, add the coconut milk, vegetable stock, ginger and the baked squash mix. Bring it to the boil then let it simmer for 15 minutes.
- Blitz it with a stick blender. Season to taste with salt and pepper and squeeze in the lime juice. Finish with a splash of coconut milk and some olive oil.
Tip: When you prep the squash, collect the seeds and toast them in a hot pan with a pinch of salt, without adding any oil. When the seeds are toasted you can use them on top of your soup to add texture.
Take a look at the seasonal dishes available at The Stables to whet your appetite.