The lovely and talented Fuschia Sumner shares her butternut squash soup recipe in this spooky Halloween episode of Chase 'N Yur Face.
What you'll need.....
Celery x1 Stick
Yellow Onion x1 Large
Garlic Cloves x3
Bay Leaf x1
Fresh Sage Leaf x1
Vegetable Stock (either stock cubes or store bought broth- up to you. I prefer stock cubes)
Butternut Squash x1 Large (or a few small ones)
Sweet Potato x1
What to do.....
Chop up squash and sweet potato into 2 inch(approx) chunks and set aside. Make sure to peel the skin off both first, you don't want that in your soup.
Chop up the onion, celery, carrot and 2 garlic cloves. (leave one unchopped for later)
1. In a large pot, pour in 2 table spoons of olive oil and set the gas to a very low heat. Throw in the onions, celery, carrot, garlic and bay leaf. Sprinkle a dash of white pepper and a sprinkle of salt, stir and then allow to gently soften (or sweat as some people say) for a few minutes, stirring occasionally.
2. When onions etc are fragrant and appear slightly soft and translucent, throw in the squash, sweet potato and the sage leaf. Stir and then leave it for a few minutes to simmer and allow all the flavors to blend. This gives you time to prepare the stock.
3. Pour in vegetable stock, just enough to cover the vegetables and then a little bit more. Throw in the last whole garlic clove, remove the skin first. Turn up the gas until the broth begins to boil, then lower as much as possible. Put a lid on the pot and leave to simmer away for approx 20mins. Stir maybe once in that time.
Keep an eye on the pot and make sure it's not boiling, it should just be gently simmering.
4. With a fork, see if the squash and sweet potato are soft and cooked through. Taste a bit to check. It may need a few more minutes, you just need to judge for yourself.
5. Once cooked, if it appears you have too much liquid in there, use a ladle to lift some out and keep in a bowl to the side. It's better to have less liquid as you can add some after the soup is blended if needed,
6. Remove the bay leaf (very important). Either use an immersion blender to blend the soup in the pot or use a traditional blender and do in batches. Add more broth if necessary to get the consistency you want (I like it nice and thick). Add salt and pepper to taste.
Voila! You've got yourself some very delicious and very healthy soup. I like to freeze little pots of it to have on hand when I don't feel like cooking. Or it will last on your fridge for a few days.
Blender tip: if using a regular blender, do it in small batches. Don't put the lid on, it will explode and you'll have soup on the ceiling. Cover with a cloth and hold down tightly, I promise this works.