Butternut squash and apple soup
(1)
1 hour 20 min
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!
tea
6 people made this
Ingredients
Serves: 4
- 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
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.
