So post London Marathon injury, I’m now in recovery and trying to get back to running but decided to give a little healthy comfort eating a try and having sampled the Butternut squash and sage soup in Pret recently, I thought I’d give it a whirl.
I read a few different recipes and took a few things from each… here is my soup recipe:
Half or 523g Butternut Squash, cubed and roasted
3 tsp Olive oil
2 Celery stalks, cut into chunks
4 Garlic cloves, crushed
600-700ml Stock, made with a Knorr chicken stock cube
Salt and pepper to taste
- Pre heat the oven (fan assisted) to 180 degrees
- Cut the butternut squash in half, cut off the skin (or peel with a potato peeler) and cube
- Put butternut squash in an oven tray with 2 tsp of Olive oil and salt and pepper to taste
- Roast for 30-40 minutes until soft and slightly browned on the edges
- Whilst the butternut squash is in the oven… put a saucepan on a medium heat
- Chop the celery and lightly fry with 1 tsp of Olive oil
- Crush the garlic into the pan and stir gently
- Boil the kettle and make 600-700ml of stock, I used chicken but you could use vegetable if desired
- Add half to the saucepan
- Simmer gently for 50-10 minutes
- Take off the heat , put into a blender (or use a hand held blender) until smooth
- Remove the butternut squash from the oven and add half to the mixture in the blender and blend
- Add the remaining butternut squash and stock and blend
- Pour into bowls and enjoy!
This makes two good sized portions, so a lovely autumn warmer for two or dinner with a lunch for the next day! Hooray!