Post by SuzieP on Nov 9, 2006 19:55:34 GMT -1
Covent Garden Soup Company make this soup, which is lovely, but I couldn't find a recipe so I made it up. The quantities aren't exact, though......
You don't have to roast the squash, but it does make for a lovely flavour in the soup. I roasted loads of squash when the oven was on - ate some with my meal and kept the rest to make the soup.
I also used "Lazy Ginger" from a jar because I didn't have any fresh root ginger in.
Peel and cube one small butternut squash and put pieces in a bowl. Add some salt, pepper and olive oil (not too much - just enough to coat the squash) and stir it around until the squash is coated.
Put on a baking sheet and roast in a hot over for 20 mins, or until golden and tender.
Peel and roughly chop one medium onion and one medium sized carrot. Sweat the carrot and onion in a pan with 1oz of butter or 1 tblsp olive oil. Add the cubed squash (sweat it with the carrot and onion if it's raw - no need to do this if it's already been roasted).
Chop three or four dried apricots and add to the veg in the pan.
Add 1 level tsp of lazy ginger. If you use fresh ginger then probably a 2cm square, peeled and chopped will do.
Add enough chicken or veg stock to cover the vegetables in the pan. Bring to the boil and simmer until the carrots are tender.
Liquidise until very smooth and velvety - add more boiling water if you want a runnier soup (this recipe makes quite a thick soup) and check the seasoning.
Just before serving stir in a couple of tblsp cream (optional - but yummy).
Serve with warm crusty bread.........Mmmmm mmmmmmm!!
You don't have to roast the squash, but it does make for a lovely flavour in the soup. I roasted loads of squash when the oven was on - ate some with my meal and kept the rest to make the soup.
I also used "Lazy Ginger" from a jar because I didn't have any fresh root ginger in.
Peel and cube one small butternut squash and put pieces in a bowl. Add some salt, pepper and olive oil (not too much - just enough to coat the squash) and stir it around until the squash is coated.
Put on a baking sheet and roast in a hot over for 20 mins, or until golden and tender.
Peel and roughly chop one medium onion and one medium sized carrot. Sweat the carrot and onion in a pan with 1oz of butter or 1 tblsp olive oil. Add the cubed squash (sweat it with the carrot and onion if it's raw - no need to do this if it's already been roasted).
Chop three or four dried apricots and add to the veg in the pan.
Add 1 level tsp of lazy ginger. If you use fresh ginger then probably a 2cm square, peeled and chopped will do.
Add enough chicken or veg stock to cover the vegetables in the pan. Bring to the boil and simmer until the carrots are tender.
Liquidise until very smooth and velvety - add more boiling water if you want a runnier soup (this recipe makes quite a thick soup) and check the seasoning.
Just before serving stir in a couple of tblsp cream (optional - but yummy).
Serve with warm crusty bread.........Mmmmm mmmmmmm!!
