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 :
- 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.
- 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.
- Once boiling, reduce to a simmer and allow to cook for approx. 20 minutes, or until the pumpkin and squash are tender.
- Whilst still hot, carefully transfer the broth into a food blender (or use a stick blender) and process until thick and smooth.
- Season to taste, and serve. The soup is delicious topped with a few snippets of crispy fried bacon or pancetta.