← Nouns Cooking · Soup Pot

Ingredients

• 2 tbsp Olive oil
• 1 large onion, chopped
• 1.4 kg butternut squash, peeled, seeded and cut into 3 cm chunks
• 3 cloves Garlic, chopped
• 1 tbsp fresh sage, chopped
• 1 tsp fresh rosemary, finely chopped
• 1 tsp Ginger, grated
• 1 l vegetable stock
• Salt
• Black pepper

Method

1. Heat the oil in a large pot over medium heat. Add the onion with a pinch of salt and cook for 6–8 min, until soft and starting to turn golden.
2. Add the squash, garlic, sage, rosemary and ginger and stir for 2 min, until the herbs smell fragrant.
3. Pour in the stock, bring to a boil, then cover and simmer for 20–25 min, until the squash is soft enough to crush against the side of the pot.
4. Blend until velvety smooth, adding a splash of hot water if it is too thick to pour.
5. Season generously with salt and pepper and serve with crusty bread and toasted pumpkin seeds if you like.

Tips

• For a deeper, sweeter flavour, roast the squash chunks at 200°C (400°F) for 30–35 min before adding them to the pot.
• It freezes well for up to 3 months; leave room in the box for it to expand. Check the stock is gluten-free if you need it to be. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons Once Upon a Chef