Screen Shot 2016-01-19 at 13.46.41
  • Level
    Easy
  • Serves
    4
  • Time
    30 minutes

Autumn is the time for squashes! They come in all shapes, sizes and colours, each with their own distinct flavour, and with a good variety now available through most supermarkets and high street grocers there’s never been a better time to experiment. This recipe uses pumpkin and butternut squash, (which as the name suggests has a rich, velvety, nutty taste when cooked), but you can use the same recipe with any hard squash.

 

The soup is delicious topped with a few snippets of crispy fried bacon or pancetta.

  • Method :
    1. Heat the olive oil in a deep pan and add the butter. As the butter melts it will begin to foam; at this point, add the sliced garlic. Fry the garlic for 1 minute or until it begins to colour, then remove using a slotted spoon. Place to one side.
    2. In the same pan, add the onion, celery, butternut squash and pumpkin. Fry in the oil/butter until the onion begins to turn translucent. Return the garlic to the pan along with the thyme. Add the stock and bring to the boil.
    3. Once boiling, reduce to a simmer and allow to cook for approx. 20 minutes, or until the pumpkin and squash are tender.
    4. Whilst still hot, carefully transfer the broth into a food blender (or use a stick blender) and process until thick and smooth.
    5. Season to taste, and serve. The soup is delicious topped with a few snippets of crispy fried bacon or pancetta.