Spiced Butternut Squash Soup with Honey & Cheddar Croutons

Oh but its a blustery, blustery day out there today. Its not fit for man nor beast. A cold wind is blowing and there is rain in it. This is a soup day for sure.

I had a large butternut squash that I wanted to use up, and so I decided to make a soup with it. I adore butternut squash soups.

I adore butternut squash full stop actually. It has such a beautiful flavour . . . sweet and earthy, rich . . . of all the hard/winter squashes, it is my favourite one.

Most Winter Squashes lend themselves beautifully to soup.

This is a very simple soup to make. You cut your squash in half down the middle and roast it (covered) on a baking tray along with a whole head of garlic. Don't worry, the garlic gets all sweet and mellow when it is roasted. You won't smell, but your kitchen will smell beautiful.

At the end of that time you add some red bell pepper and red onion to the pan, drizzle them with some oil and spice and continue to roast, uncovered this time, until everything is nice and tender.

Once everything it tender, scoop out and discard the seeds from the squash and scoop the flesh into a blender. Add the cooked onion and peppers and a knob of preserved ginger root.

Pour over some vegetable stock and blitz until smooth. It shouldn't take too long. Because the stock isn't hot, you don't have to worry about the lid popping, but if you are concerned, place a towel on it and hold it in place just in case.

You can push it through a sieve to remove any little bits if you want, but they don't bother me, so I just leave them in. I don't mind a bit of texture. Add the remaining stock and gently heat through.

While the soup is heating through, you can make your croutons. I do so love a crisp crouton on top of a hot bowl of soup, don't you?

These are especially tasty. Baguette slices are tossed with an olive oil and honey mixture, sprinkled with crumbled cheddar cheese and baked . . .

Until golden brown and crisp edged . . . the cheese melted and starting to turn golden as well . . .

This is truly a most delicious combination. I promise. If you aren't fond of honey and cheese, you can just do garlic butter ones, but trust me when I say the honey and cheese ones are magnificent.

With a splash of sour cream, this went down a real treat! Just the ticket on a cold Winter's day.

Spiced Butternut Squash Soup with Honey & Cheddar Croutons

Yield: 6

Author: Marie Rayner

A delicious bone and belly warming soup that is very simple to make.

ingredients:

For the Soup:

1.5kg butternut squash, halved and unpeeled (about 3 1/2 pounds)
1 bulb of garlic, whole and unpeeled
2 small red peppers, halved and trimmed
2 medium red onions, peeled and quartered
1 knob of preserved ginger root
olive oil to drizzle
1 1/2 tsp ground cumin
1/2 tsp dried chili flakes
1.25 litres vegetable stock (5 1/2 cups)
sea salt to taste

For the croutons:

2 TBS liquid honey, warmed slightly
2 TBS extra virgin olive oil
1 small rustic baguette, sliced thinly
a couple of tablespoons of crumbled strong cheddar cheese

To garnish:

dairy sour cream (optional)

instructions:

How to cook Spiced Butternut Squash Soup with Honey & Cheddar Croutons

Preheat the oven to 190*C/375*F/ gas mark 5. Line a baking tray (with sides) with baking paper. Cut your squash in half down the centre and place cut side down on the baking paper. Place the garlic bulb beside it on the tray. Cover the whole thing tightly with foil and place in the preheated oven to roast for 1/2 hour.
At the end of half an hour add the peppers, cut sides up and the onion wedges. Drizzle with a bit of olive oil. Sprinkle with the ground cumin and the chili flakes.
Return the baking sheet to the oven, uncovered, and roast for a further 30 minutes or so until the butternut squash is tender.
Scoop out the seeds from the butternut squash and discard. Scrape the flesh into a blender. Add the peppers, onion. Cut the garlic in half and squeeze the soft flesh into the blender. Add half of the vegetable stock and the knob of preserved ginger. Blend until smooth. Pour into a large saucepan. Add the remaining stock and gently heat through. Taste and adjust seasoning as required.
While the soup is heating, whisk together the oil and honey for the croutons. Toss the baguette slices in this and place the slices in a single layer on a paper lined baking tray. Sprinkle with the crumbled cheddar and bake for 10 minutes in the heated oven until golden brown.
Ladle the hot soup into heated bowls, garnish with some sour cream, swirling it through. Float a couple of croutons on top and serve immediately.