Harissa roasted butternut squash soup.

24.11

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W I N T E R   S U S T E N A N C E

I’m not sure how many of you will remember, because it was a pretty long time ago in the ever-changing world of blogging, but I actually shared a riff on this recipe back in July of 2012.

In fact, it was only the second recipe I ever shared on Cider with Rosie!

And goodness me, I’m glad my photography skills have come on a little way since then! Remember when I used to think > this < was a good, bloggable photo? ;)

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Whilst so many things have changed and progressed and evolved since 2012, and those early days of this blog of mine, what’s not changed a bit is how much I love this soup.

I’ve tinkered with the recipe a little over the years, adding a few bits here and there to deepen its flavour, but it’s still just as wonderfully warming and hearty as it ever was.

Butternut squash and red onion are dredged in a fine layer of harissa and roasted until sweet and lightly golden, then pureed with half a litre or so of rich mushroom stock.

It makes the most perfect winter lunch, and is surprisingly filling as an evening meal too. I guess really it’s just one of those magical recipes that never seems to grow old.

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Ingredients ::
1 large butternut squash
1 red onion
3 garlic cloves
1 tsp dried Harissa
500ml-1litre mushroom stock

- Deseed and chop the butternut squash into 1 inch cubes, and put into a large roasting dish.

- Peel and slice the red onion in half (leaving the root intact, so that the onion holds together), and then add to the roasting dish along with the whole, unpeeled garlic cloves.

- Drizzle the squash and onion with just enough olive oil to coat the vegetables, and then add in the harissa and a pinch of salt. Stir to coat the squash and onion in the spices.

- Place the roasting dish into an oven preheated to 200 degrees celsius and cook for 35-45 minutes, until the squash is tender and a little brown at the edges.

- Blend the squash and onion in batches (squeezing the garlic cloves out of their skins and blending along with the squash and onions), with enough stock to help them puree, and transfer to a large saucepan.

- When the vegetables have been completely pureed, stir in enough stock to bring the soup to the consistancy of your choosing. I only needed half a litre for the squash shown here. Season to taste, and serve piping hot.

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A true winter warmer, if ever there was one!

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