Butternut Squash Soup With Parsley Purée
This hearty roasted butternut squash soup is a warm and comforting dish perfect for any day of the week. The sweetness of the squash pairs beautifully with the earthy flavors of garlic, thyme, and sage. Topped with a vibrant parsley purée, this soup is a delightful way to enjoy the rich flavors of fall.
— Constant Cookbook
Ingredients
- 1.8kg/4lb wedges of butternut squash
- 3 tbsp olive oil
- 6 cloves garlic
- 2 sprigs of thyme
- Salt and freshly ground black pepper
- 2 onions
- 2 carrots
- 2 sticks celery
- 1 tbsp freshly chopped sage
- 2 litres/3½ pints hot vegetable stock
- 1 bunch flatleaf parsley
- 1 clove garlic
- 30g/1oz parmesan
- 100ml/3½fl oz extra virgin olive oil
- , to taste Lemon juice
Instructions
- Preheat the oven to 240C/475F/Gas 9.
- Cut the butternut squash (including skin) into 7cm/3in wedges and scoop out the seeds using a large spoon. Brush the wedges with 1 tbsp olive oil, place in a roasting tray and season with salt and pepper. Place in the oven and roast for 45 minutes or until soft and caramelised.
- After 25 minutes of cooking, add the unpeeled garlic and the sprigs of thyme.
- Meanwhile, heat the remaining olive oil in a large pan. Add the onions, carrots, celery, sage and remaining garlic and cook gently for 10-15 minutes until soft but not brown.
- Pour the stock into the vegetables, bring to the boil and simmer for 20 minutes or until the vegetables are tender.
- Allow the squash to cool for 5 minutes when cooked. Using a large spoon remove the flesh from the skin and add to the stock. Squeeze the roasted garlic from its skin into the stock and discard the thyme.
- Simmer the stock and vegetables for a further 5 minutes or until the squash is beginning to break up.
- Place the soup in a blender and blend until smooth. Return the soup to the pan and gently reheat. Check seasoning.
- For the parsley purée, place the chopped parsley into a food processor with the garlic and parmesan. Process until smooth. With the motor still running, slowly add the olive oil. Season with salt and pepper.
- Ladle the soup into bowls and top each with a spoonful of the parsley purée. Serve immediately with crusty bread.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6-8
Nutrition
- Calories: 259kcal
- Carbohydrate Content: 22g
- Fat Content: 5g
- Fiber Content: 6.5g
- Protein Content: 5g
- Saturated Fat Content: 3g
- Sugar Content: 14g
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