Roasted butternut, apple and garlic soup.

squash, apple, garlic soup

How lovely it is that the squash season arrives just in time for the weather to chill and the nights to darken, which dictate that it’s also now soup season.

I had a glut of squashes this time last year, 14 in total from 2 plants, so I decided to scale down to just 1 plant this year and now I have 3 squashes! You can never tell whether mother nature will be generous or mean with her offerings from year to year, but I am strangely enjoying my more meagre harvest all the more for it. Sadly, a glut can really put you off a vegetable.

I made this soup along with a galette (a rustic one crust pie) because the ingredients were more or less the same, and it meant I could make the two together and save time. I will be posting the galette recipe next, and I’ll add a link here once it’s done.

The roasted apple adds a lovely sweetness to this soup, and the roasted garlic turns into a delicious sweet nuttiness that adds depth rather than heat. A very moreish soup.

Method (ingredients highlighted in bold):

Preheat the oven to around 200ºc. Trim, peel, deseed and chop 1 small squash of choice and put the chunks into a roasting tin. Do the same with 1 large or 2 small apples, and 1 onion and add to the squash (keep back some of the apple if also making the galette). Take 1 whole bulb of garlic and trim the top off to expose some of the cloves, and add that to the roasting tin. Drizzle all with olive oil and season with salt and pepper. Put into the oven and roast for about 20 mins.

At this point I took the roasting tin from the oven and took out some of the squash and onion in order to add to the galette. Otherwise, just give everything a turn and put back into the oven for another 10-15 mins.

Once roasted, take out of the oven, take out the garlic and put that to one side, then tip everything else into a saucepan. Squeeze the garlic from their papery shells straight into the saucepan. Then add chicken or vegetable stock, 1/2 pint per person. Bring to the boil and simmer for 5-10 mins, then either tip into a blender and blitz, or use a stick or hand blender to do the same. Have some water ready boiled in the kettle and add a little more water if needed.

Finish with a swirl of cream if you like and enjoy.

roasted veg for soup

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