Autumn Butternut Squash Recipe
There’s nothing quite like a warming bowl of butternut squash soup to lift your spirits as we transition into autumn. Cosy up this season with our Executive Head Chef’s take on this trusted old favourite packed full of goodness!
This delicious soup recipe serves 4 and takes around 60 minutes to cook and prepare.
1 x medium butternut squash
1 x small onion chopped
1 x stalk celery chopped
1 x medium carrot chopped
2 x medium potatoes cubed
1 x (32 fluid ounce) chicken or vegetable stock
2 x tablespoons butter
add salt and pepper for seasoning
Begin by cutting the squash in half to seperate the bulb from the tube.
With a vegetable peeler, proceed to remove the skin from top to bottom. Once complete, scoop out the seeds and cut your butternut squash into small chunks
Melt your butter in a large pot over medium heat, and add your onion, celery, carrot, potatoes and squash until lightly browned. This should take around 5 minutes
Now pour in enough of the chicken stock to cover the vegetables. Bring to boil over a medium-high heat. Once boiling, reduce the heat to simmer and cover pot until all vegetables are tender. This should take around 40 minutes.
Transfer the soup to a blender and blend until smooth. Once blended, return to the pot mixing in remaining stock and seasoning to your desire.
Serve up with a side of bread and enjoy!