Neil Matthews: Butternut Squash Soup

Hey Readers,

    So my girlfriend is not feeling that well today, so rather than completing one of Gordon's recipes from the Ultimate Cookery Course, she has rather requested Butternut Squash Soup to be made for dinner. I decided to grab a recipe I found online instead of just messing around, due to a lack of motivation (my bad); however, I will edit in any notes or tips that should be shared after I have finished the process.

    Here is the recipe I will be using:
Edits/Notes will be made in ORANGE

Serves 4

INGREDIENTS

1/2 butternut squah, peeled, deseeded and diced into large chunks
2 tbsp olive oil
2 cloves garlic, crushed
1 pinch chili flakes
2 sprigs oregano, stalks removed
1 small onion, diced
300g potato, peeled and rough chopped
1 litre vegetable stock
1 star anise
50ml single cream

Method

1. Preheat oven to 180C
2. Place the squash in a roasting tray with a tablespoon of olive oil add a little salt and pepper. Roast for 25 minutes, then add half the garlic, the chili flakes and oregano leaves Thyme or Sage also works as a nice substitute/addition, and cook for a further 10-15 minutes until the squash is crispy on the outside and soft in the middle.
3. Now I believe that it's always great to find more ways to add flavour into preparing ingredients. So instead of just sauteing the onions, I started to caramelize the onions before roasting the squash. Heat and remaining olive oil in a pan over medium heat, add the onion and the rest of the garlic and fry for around 5 minutes until they start to soften and become translucent. Toss in the potato and cook for a couple more minutes. Add the roasted squash, vegetable stock and star anise and allow to cook for around 20 minutes until the potatoes are soft.
4. Remove the star anise and blend the soup with a hand blender until it has a smooth silky consistency. Pour in three quarters of the cream Make sure the cream is hot to ensure that the cream does not curdle upon being mixed in and allow to come back to a simmer.Check the seasoning - adjust as needed
5. Serve with a little more cream and a twist of black pepper Try adding something else to add texture, such as candied chunks of bacon.

For the recipe

I'll keep you posted and i will make sure to edit in notes later on.

Cheers,

S