Seasonal Soup Recipe
Butternut Squash & Lime Soup
With Pine Nuts & Herb Oil
Nothing beats a good soup in the winter. There are lots of fresh ingredients in season and we particularly love root vegetables as a base for soup. A cold winter favourite of ours is Butternut Squash and this one comes with a twist of lime! We like to roast the squash first as we think it tastes much better!
1 butternut squash
2 tbsp honey
extra virgin oil
1 white onion
2 garlic cloves
150ml white wine
500ml chicken stock
salt & pepper
150ml double cream
finely grated zest and juice of 3 limes
50ml creme fraiche
10g fresh basil
HERB OIL INGREDIENTS
10g fresh basil
20g fresh chervil
75ml olive oil
Preheat the oven to 200°C / gas mark 6
Cut the squash in half, scoop out the seeds, then peel and dice the flesh into 2.5cm chunks. Place in a large oven tray with the honey and a little olive oil. Roast for 30-40 minutes.
Meanwhile, fry the onion and garlic in a little olive oil to soften, then add the white wine and stock. Bring to the boil and simmer for 3-4 minutes.
Sauté the pine nuts in a little olive oil until golden brown. Remove and leave to one side.
To make the herb oil, chop the basil and chervil and place in a blender with the olive oil. Blend to a fine puree. Season and leave to one side.
Remove the squash from the oven and place it in a blender with the stock mixture, cream, lime juice and lime zest and blend. Season well. Return to the pan to heat and check the seasoning.
Pour into individual bowls and top with a dollop of creme fraiche. Drizzle with the pureed herb oil.