Carpenter’s Roasted Butternut Squash Soup
This is a great recipe making a delicious warming soup – comfort food in the stormy February weather.
All the ingredients are available at Carpenter’s Nursery – here’s your shopping list:
Carpenter’s butternut squash
Copley & Buckley Honey
Kent’s kitchen vegetable stock
Chiltern rapeseed oil
- 1.5kg Carpenter's own butternut squash - peeled & de-seeded butternut squash, cut into 3cm cubes
- 1 large onion
- 2 medium carrots
- 5cm piece fresh root ginger - peeled & chopped
- 1 red pepper - de-seeded & cut into cubes
- 1 tbs Copley & Buckley runny honey
- 1.5 ltrs Kent's Kitchen vegetable stock
- 4 tbs Chiltern rapeseed oil
- Salt & pepper
Step 1Preheat oven to 200 deg C / 180 deg C if fan assisted
Step 2Tip the prepared squash into a large, re-sealable freezer bag with the onion, carrots & red pepper. Add half the oil & salt & pepper & toss everything together until the vegetables are evenly coated.
Step 3Tip into a large roasting tin and spread out to form a single layer.
Step 4Roast in the oven for 40 - 45 minutes, or until tender and tinged brown. Drizzle over the honey 5 minutes before the end of cooking.
Step 5Place a large deep-sided saucepan over a medium heat,add the remaining oil and when it's hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add the salt and pepper.
Step 6Remove the saucepan from the heat, and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread