Thursday, December 23, 2010

Lightly Spiced Butternut Squash Soup


My favorite comfort food for winter is definitely a bowl of lightly spiced butternut squash soup.
Aside from the rich flavor of the soup, I also love the buttery flavor and texture.
I sometimes questioned myself: What's better than having a butternut squash soup for winter?
There are many great recipes for butternut squash soup out there but I ended up choosing the recipe from my favorite celebrity chef: Gordon Ramsay.
I did a slight modification of his recipe in which I did not include the pancetta.
His recipe is pretty straight forward and easy to execute.

2 tbsp olive oil
Few knobs of butter
2 onions, peeled and chopped
2 bay leaves
Sea salt and freshly ground black pepper
About 1 litre hot chicken stock
1 heaped tsp mild curry powder
1 large butternut squash, peeled and cut into small pieces
2 apples, cored and sliced with skin on
Small handful of chives for garnish

1. Heat a heavy-based pan with the olive oil and butter, then add the onions, bay leaves and a generous pinch of salt and pepper. Stir well, then cover the pan with a lid and cook over a low heat for 5-7 minutes until the onions begin to soften.

2. Meanwhile, bring the stock to a simmer in another saucepan. Add the curry powder to the onions and stir for another minute. Tip in the squash and add a little more oil to prevent the squash from scorching too quickly. (It will also give the finished soup a velvety texture.) Cook for about 10-12 minutes over medium heat, stirring occasionally, until the squash is tender and lightly caramelized.

3.Pour in just enough hot stock to cover the vegetables and gently simmer for another 5-10 minutes.

4.Fish out and discard the bay leaves. In batches, purée the soup in a food processor or liquidiser until smooth. Return the soup to the pan to reheat. Taste and adjust the seasoning. Ladle the soup into warm bowls and garnish with some chopped chives

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