About this recipe:Butternut squash is roasted with apples to release all the sweetness, then pureed with vegetable stock to make a very creamy soup without the addition of cream or butter. Being Italian, I like to serve it topped with extra-virgin olive oil and freshly grated Parmesan! Hazelnut pairs beautifully with the flavours of this soup - try it and see!
1kg butternut squash, peeled and cubed
2 large apples, cored and sliced into 8 wedges each
3 tablespoons extra virgin olive oil
a few leaves fresh or dried sage
750ml vegetable stock
1/2 teaspoon chilli pepper
salt and pepper, to taste
extra-virgin olive oil to serve
grated Parmesan to serve
50g toasted, chopped hazelnuts to serve
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 220 C / Gas 7. Line a baking tray with baking parchment.
Place cubes of butternut squash, apple wedges, oil, salt and pepper. Mix and toss. Transfer onto the prepared baking tray.
Bake in the preheated oven for 30 minutes, stirring or tossing the vegetables once. Remove from oven; add sage and chili pepper, stir to toss and continue to bake for 15-20 minutes longer.
Transfer the butternut squash and apple mixture into a blender; add vegetable stock and blend until smooth. Transfer the soup back into a saucepan. You might have to do this in batches depending on the size of your blender.
Heat the soup over medium heat until warmed through, about 6-8 minutes, stirring often.
Serve with a drizzle of olive oil, grated Parmesan and chopped hazelnuts.