Pyrex National Baking Week
Homemade Family Time
Spiced Roasted Butternut Squash Soup with Goat’s Cheese Croutons
Starters
Cooking time:
1-2 hours
Serves:
2
Preparation time:
15-30 minutes
Ingredients:
- 1 kilo butternut squash, halved and deseeded
- 25g Stork tub
- 2 large onions, peeled and sliced
- 2 garlic cloves, peeled and chopped
- 1 red chilli, deseeded & chopped
- 750mls vegetable stock
- 1 teaspoon ground cumin
- 375mls Just Milkwhole milk
- Salt & freshly ground black pepper
- 1 small baguette, cut into slices
- 2 tablespoons olive oil
- 125g English soft goat’s cheese
Method:
- Preheat the oven to 200°C/Gas Mark 6.
- Place the pieces of butternut squash flesh-side down on a Pyrex non-stick oven tray. Cover tightly with foil and cook in the oven for 1 hour. Remove from the oven and scoop all the flesh off the butternut shell and set aside.
- Melt the butter in a large pan and sauté the onions, garlic and red chilli until soft but not brown.
- Add the cooked butternut squash flesh, stock, cumin and seasoning. Bring to the boil and simmer for 15 minutes.
- While the soup is cooking, make the croutons: Brush the bread slices with olive oil, place on a Pyrex non-stick oven tray and bake in the oven until crispy and golden. This will take 5-10 minutes.
- When the soup is cooked puree using a hand blender.
- Return to a clean pan and add the milk. Reheat the soup without allowing it to boil. Check the seasoning.
- Spread the cooked croutons with the soft goat’s cheese.
- Serve the cooked soup in warm bowls with the croutons on the side, or even placed on top just before serving.