Just imagine a lovely bowl of this oven roasted, caramelised butternut squash soup on a chilly day. A smooth and delicious depth of flavour, finished off with a tiny drizzle of truffle oil and parmesan shavings. This really is heart warming and delicious!
Hello there! Thought you might like a recipe for this wonderful soup that I made on the weekend. It tastes rich and creamy but there’s no cream in the recipe. It’s rich and full of flavour because the butternut squash and onion are caramelised and sweet. All of the ingredients are put together and simmered, then it’s a simple case of blending until smooth. Finished off with a drizzle of truffle oil and parmesan shavings, this is luxury in a bowl.
- 1 butternut squash peeled, deseeded & cut into 2” pieces
- 1 onion chopped
- 30 g/1oz butter
- 3 TBS olive oil
- 880 ml/1 ½ pt water
- Extra oil for roasting squash
- Thin shavings of parmesan
- Drizzle of truffle oil
- Serves 8 – 10
- Preheat the oven to 200c/400f/GM6/Aga-roasting oven.
- Put all of the butternut squash pieces on a roasting tray, drizzle with some of the oil, season and put into the oven to roast for 25mins – 30mins or until the squash is tender.
- Whilst the butternut squash roasts, soften the onions and garlic in a large pan with the butter and 2TBS olive oil. Cover with a lid and cook over a very gentle heat for 15-20mins until the onions are completely soft.
- Spoon the butternut squash into the pan with the onions and garlic, add the water, bring to the boil and the simmer for 15-20mins. Remove from the heat, leave to cool slightly and then using a blender, liquidiser blend until really smooth.
- Taste the soup and adjust the seasoning.
- Serve in bowls, cups or glasses with a tiny drizzle of truffle oil and some parmesan shavings.
Instead of the parmesan and truffle oil you could fry off some bacon lardons and put those on the top with a grating of nutmeg.
Rehydrate some porcini mushrooms according to the packet instructions, fry off in some butter and put those on top with some truffle oil.