James Martin’s creamy butternut squash soup makes a simple vegetarian supper. Just add lots of bread and butter.
Ingredients
- 1
butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes - 2 tbsp clear
honey - 2 tbsp
olive oil - 1 white
onion, chopped - 2 cloves
garlic, roughly chopped - 110ml/4fl oz
white wine - 500ml/18fl oz
vegetable stock - 20g/¾ oz fresh
basil leaves - 20g/¾oz fresh
chervil - 75ml extra virgin
olive oil - 150ml/5fl oz
double cream - 1 lime, juice and
zest only - salt and freshly ground
black pepper - 50g/2oz
crème fraîche - 25g/1oz
pine nuts, lightly toasted
Preparation method
-
Preheat the oven to 200C/400F/Gas 6.
-
Place the squash onto a baking tray and drizzle with the honey and olive oil.
-
Place in the oven to roast for 30-40 minutes, or until tender.
-
Heat a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes.
-
Add the wine and stock and bring to the boil.
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Simmer for about 3-4 minutes, then add the cooked squash.
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Meanwhile, chop half of the basil and all the chervil and place into a food processor with the extra virgin olive oil and blend to a fine purée. Pour out into a bowl and set aside.
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Place the butternut squash soup into a clean food processor. Add the cream, lime juice and zest and blend to a purée.
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Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper.
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To serve, ladle the soup into serving bowls, then top with a dollop of crème fraîche. Add a sprinkling of toasted pine nuts, drizzle with the herb purée and then garnish with the rest of the basil.
Required techniques
James Martin recipes from Saturday Kitchen
30 mins to 1 hour preparation time
10 to 30 mins cooking time
Serves 4
