32
Roasted Butternut Squash Soup
2kg butternut squash (about 900g squash) halved and seeds removed
1 tbsp olive oil
2 medium large onions, cut into 2.5cm pieces
4 tbsp unsalted butter
1 tbsp light or dark brown sugar
25g fi nely chopped fresh ginger
2l vegetable stock
1 ½ tsp ground nutmeg
2 ½ tsp salt, divided
1 tsp freshly ground black pepper
½ tsp fresh thyme
Salt and freshly ground black pepper to taste
Preheat oven to 190ºC/375ºF.
Sprinkle ¼ tsp of salt over the squash and place in a shallow roasting pan.
Drizzle olive oil over fl esh and into the pan.
Turn squash fl esh down. Bake until squash is tender, about 45 minutes.
Insert the large metal chopping blade into the large work bowl.
Add the onions and replace the lid, then pulse to chop, about 8 to 10 pulses.
Put butter into saucepan over medium heat.
Once the butter is melted, add the onions and ¼ tsp of salt. Sauté for 5 to 7 minutes,
or until the onions are softened.
Stir in the brown sugar, sauté for an additional 10 minutes. Add the ginger and thyme,
sauté until tender and aromatic, about 6 to 8 minutes.
Add stock, roasted squash, nutmeg, remaining salt and pepper to the pot. Cover; bring
to a slight boil. Once boiling uncover and let simmer for 15 to 20 minutes.
Strain the soup, reserving the liquid.
Place the solids into the large work bowl with the large metal chopping blade replace
the lid and purée until completely smooth, for about 1 minute.
Return purée to the saucepan over medium-low heat and stir in reserved liquid until
desired consistency is achieved.
Adjust seasoning to taste and serve.