This is a variation of my carrot, ginger and honey soup, which is a firm favourite in the colder months.
The squash is roasted until it starts to brown at the edges, to intensify that lovely flavour. It's then combined with onion and celery and flavoured with ginger, bay and honey.
In terms of soup consistency, then I prefer a thicker soup, but if you prefer something a little thinner, then simply add more stock when you add the roasted vegetables to the pan.
The garnish is obviously optional, but keeping back a few cubes of roasted squash and adding a few crispy shallots, is a lovely finishing touch if you have time.
Serves 4
2 tablespoons of olive oil
650g butternut squash
100g carrot (or another 100g of squash)
1 tablespoon of vegetable oil
1 large white onion
3 sticks of celery
1 teaspoon of finely grated ginger
1 tablespoon of honey
1 bay leaf
550ml - 700ml of vegetable stock
Seasoning
To garnish
Crispy shallots (optional)
- Pre-heat the oven to 200°C.
- Peel the butternut squash and remove the seeds.
- Top and tail and peel the carrot.
- Cut the squash and carrot into 2cm cubes.
- Spread the cubes over the bottom of a baking tray and drizzle over 1-2 tablespoons of olive oil. Mix well so that the vegetables are coated in the oil.
- Place in the hot oven and roast for 20 minutes.
- Remove from the oven and give the pan a good shake.
- Increase the heat to 210°C and return to the oven for another 10-20 minutes, or until the edges of the squash are golden.
- Whilst the squash is roasting, peel the onion, then dice the onion and celery.
- Heat 1 tablespoon of vegetable oil in the bottom of a heavy based pan over a low to medium heat.
- Once the oil is up to temperature, add the onion and celery and sauté until the onion is translucent.
- Add the finely grated ginger and cook for a further couple of minutes.
- Remove the vegetables from the oven and keep a few cubes aside for a garnish (if preferred).
- Add the roasted vegetables, the bay leaf and 550ml of stock (if you want a thick soup as per the main image) to the pan.
- Season, stir well and then bring to the boil.
- Reduce the heat to a gentle simmer, cover and then cook for 20 minutes.
- Remove the soup from the heat, remove the bay leaf and blend until smooth.
- Serve garnished with the cubed vegetables and crispy shallots.
