Recipe - Roasted Butternut Squash Spiced Soup

FOR THE SOUP
1 Butternut squash; peeled,
deseeded
; and cut into cubes
15 g Butter; ( 1/2oz)
2 tablespoon Olive oil
Salt and freshly ground
black pepper
1 Onion; minced
2 Sticks celery; finely cut or sliced up
1 Red bird's eye chillies;
deseeded and finely
(1 to 2)
; cut or sliced up
2 Sprigs thyme; leaves only
1 One fourth l Vegetable stock; (2 pints)

FOR THE SPICED CREAM
1 teaspoon Ground cumin
One half teaspoon Paprika
One half teaspoon Cayenne pepper
1 142 millilit double cream;
lightly whipped (5
; floz)
To garnish: coarsely chopped
coriander
; leaves
Freshly ground black pepper

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Place the cubes of butternut squash in a roasting tray, dot with the butter
and drizzle with 1 tablespoon of the olive oil.

Season with salt and freshly ground black pepper and cook in the preheated
oven for 30 minutes until tender.

Heat the remaining tablespoon of oil in a large heavy based saucepan, stir
in the onion, garlic, celery, carrot, chillies and thyme and gently fry for
510 minutes until softened but not browned.

Stir in the butternut squash and add the stock with seasoning to taste.
Cover and simmer for 25 minutes.

Puree the soup in a liquidiser or food processor until thick and smooth.
Return to a clean saucepan and gently heat through.

Stir the spices into the lightly whipped cream and serve the soup garnished
with a spoonful of cream. Sprinkle over freshly chopped coriander leaves
and ground black pepper.

Notes Serve with remaining spiced cream and hot crusty bread.

Converted by MC_Buster.

NOTES : A hot soup with the delicious sweet flavour of butternut squash
which has been roasted.

Converted by MM_Buster v2.0l.