Рецепт Roasted Butternut Soup Recipe
by Tandy Sinclair

I am busy reading through my copy of Tom Kitchin’s first recipe book and slowly making my way through the recipes. It is a seasonal book, and as I have had it a year I am nearly done with the review. One of the recipes I chose to make from his book was an adaptation of his roasted pumpkin soup. I never buy pumpkins because of their size and so I adapted the recipe to use butternut instead. I also changed up a few things and I believe that the testament of a good recipe is if it works well with adaptations. And, this soup was fantastic. This month the Women’s Health magazine is featuring butternut recipes made from 4 celebrity chefs. To tie in with this, I am giving you my roasted butternut soup recipe. Dave is not a big fan of butternuts and so I usually just roast them and serve them plain. This soup was far from plain, and the roasted pumpkin seeds made all the difference!

do you prefer butternut or pumpkin?

Roasted Butternut Soup Recipe

adapted from From Nature To Plate page 160

Ingredients:

for the base

15mls pumpkin seed oil
1 onion, roughly chopped
3 celery ribs, sliced
1 large carrot, sliced
5cm root ginger, peeled and sliced
5 sprigs thyme
1 cinnamon quill
5 cloves garlic, lightly crushed
500mls vegetable stock
for the butternut
1 large butternut, peeled and cubed – reserve the pips for the soup base
15mls olive oil
10mls ground cumin
for the roasted pumpkin seeds
40g dried pumpkin seeds
for the soup
salt and freshly ground black pepper to season

Method:

for the base

Heat the oil in a large pot and sweat off the onion

Add the celery, carrot and ginger and cook until soft

Add the thyme, cinnamon, garlic, stock and butternut pips and bring to the boil

Cover and simmer while you prepare the rest of the ingredients

for the butternut

Preheat the oven to 200° Celsius

Toss the butternut in the olive oil and cumin and place into a roasting pan

Roast for 30 minutes

Remove the butternut, reserving the oil in the pan, and set aside

for the roasted pumpkin seeds

Reduce the oven temperature to 180° Celsius

Place the pumpkin seeds into the roasting pan and toss into the oil

Roast for 5 minutes and then give them another mix before roasting for a further 3 minutes

Tip them onto a paper towel to soak up the excess oil

for the soup

Pass the stock through a chinois using the back of the ladle to get all of the liquid out of the ingredients

Place the stock back into your soup pot and add the butternut

Use a stick blender to purée until smooth

Adjust the seasoning using a generous amount of black pepper

Reheat and serve with the roasted pumpkin seeds as a garnish

2.2

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About Tandy

I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.

Рецепт Roasted Butternut Soup Recipe by Tandy Sinclair

Рецепт Roasted Butternut Soup Recipe
by Tandy Sinclair