Remember I said there would be adjusting of recipes? Well, here’s a Jamie Oliver recipe I’ve reworked for my laziness, I mean, busy life!
Regardless of the type of squash you use, to get the best quality, select ones that are blemish- and bruise-free, with an intact stem and heavy feeling for their size. You could also use kabocha (nutty, earthy) or harlequin squash (sweet) for this recipe. I usually use sweet white onions, but red onions add a nice flavour, too.
- Olive oil or chilli oil
- 1 onion, peeled and chopped
- 1 stick celery, trimmed and chopped
- 1 carrot, peeled and chopped
- 2 cloves garlic, peeled and chopped (I used garlic paste out of a tube)
- 1 sprig fresh rosemary, leaves picked (I used dried)
- ½ – 1 fresh red chilli, to taste, deseeded and finely chopped (depends on personal taste)
- Sea salt
- Black pepper
- 1 kg butternut squash, halved, deseeded and cut into chunks
- 1 litre chicken or vegetable stock
Put a very large saucepan on a medium heat and pour in some olive or chilli oil. Heat gently so it’s not smoking! Put in your onion, celery, carrot, garlic, rosemary, chilli and a good pinch of salt and pepper. If I’m using garlic paste, I put it in last, so it doesn’t burn, and mixes well with the veggies.
Cook gently for about 10 minutes until the vegetables are soft. Add the squash and the stock to the pan, bring to the boil and simmer for about half an hour. I stick a lid on my pot, it seems to work better this way.
When the squash is soft and cooked through, whiz the soup with a hand blender or pour it into a liquidizer and pulse until you have a smooth purée (this is the only way my daughter will eat it). Most importantly, remember to taste and season it again, if needed.
I like a little sprinkle of cayenne pepper on the top, or sometimes a dollop of crème fraiche. My daughter loves a bit of grated Parmesan and croutons.