Another soup? It seems like we have only been eating soups in this house. The last recipe I shared was soup, too. But there's nothing wrong about soups, right? I love them. They are tasty and quick, and I can never get enough of them. Also a slightly colder weather we've got today just called for a warm comfort soup. Well, the morning was nice and sunny, but it got cloudy and chilly in the afternoon. I had got used to the beautiful warm and sunny weather quickly because I love eating outside in the garden! I had actually enjoyed this butternut squash soup in the garden too, just before I covered myself in a blanket to raise my body temperature! :)
It's been a week since a wonderful weekend full of laughter and good food with Juls and Tiina, and I still smile thinking about our breakfasts in the garden, food markets we visited, food we cooked together and our mini photography/styling workshop. There's nothing like great friends and food bloggers under one roof for a couple of days. Sadly, we were missing Beth and Chris to make the gang complete!
Why is it that time flies so fast when you are having a great time? Anyway, the weekend was short but it filled me with energy for weeks. Oh, I love food blogging!
I promise to share other recipe than soup next time!
Roasted butternut squash soup
Serves 4
1 small butternut squash (about 1kg), quartered lengthwise
3 sprigs fresh thyme
4 garlic cloves, unpeeled
3 tbsp olive oil
1 medium onion, peeled and finely chopped
2 celery stalks, finely sliced
1 carrot, finely sliced
2 garlic cloves, peeled and chopped
6 fresh sage leaves, chopped
500ml vegetable stock
500ml water
salt and freshly ground pepper
Preheat oven to 200°C. Place the butternut squash on a baking tray, brush all over with olive oil and season with salt and pepper. Bake for 25 minutes. Add the garlic and thyme, and continue baking for another 15 minutes or until soft. Let the squash cool slightly, and then scoop out the flesh and discard the skin.
Meanwhile, heat the oil in a large pan. Add the onion, celery, carrot, garlic and sage and cook on low heat for 10 minutes until soft, but not brown. Pour in the stock, and bring to a boil. Simmer vegetable for 5-10 minutes, until soft. Add the butternut squash and continue cooking for another 5 minutes. Take the soup off the heat. Blend the soup with a hand blender or in a food processor. Check for seasoning and serve.
