Autumn has arrived at The Tiny House in all its golden, red, green, orange and copper glory! The garden looks so beautiful and this soup is a perfect way to bring those colours inside and onto your dining table. It is also healthy and super-easy to make.
Ingredients: (makes about 2 x 4 servings; freeze what you don’t eat and enjoy this again another day!)
- 1.5 – 2kg butternut squash, halved
- 2 litres water
- 1 leek, cleaned and chopped (white part only)
- 1 celeriac root, peeled and chopped
- 3 carrots, peeled and chopped
- 1 stick celery, chopped
- 1 parsnip, peeled and chopped
- Small piece of fresh ginger, peeled and finely sliced/chopped
- 1 bouquet garni
- A large pinch of salt
1. Pre-heat the oven to 200 degrees C. On a foil-covered baking tray, place the squash halves flesh upwards. Cook until a knife can be inserted into the thickest part without resistence.
2. In the meantime, place all the other ingredients into a large cooking pot and bring to the boil. Tie the bouquet garni with kitchen string and attach one half of the string to the pot’s handles, for ease of removal. Simmer the vegetables until the carrots and celeriac root are soft all the way through.
3. Remove the bouquet garni and blend the soup mixture until smooth (I use a hand blender, but whatever you usually use is just fine). When cooked, remove the squash halves from the oven and scoop out the flesh using a large metal spoon. Add the squash flesh to the vegetable mixture and blend again until combined and smooth.
4. Do a taste test; if there is not enough of a ginger “zing” after the creamy, nuttiness then add a few shakes of ground ginger. Serve with a dollop of creme fraiche or plain yoghurt (if you like; it is not strictly necessary) and some chopped flat-leaf parsley.