7 hours Ago By Ketsuda Phoutinane
The best autumn dishes are the cosiest and butternut squash soup is one that's hard to beat. It's the first weekend of October and it couldn't be a more perfect time to whip up a batch. Creamy and velvety, it doesn't take many ingredients to make something this good yet wholesome.
Mary Berry 's version is straightforward and saves you from peeling the squash, the most finicky part of any butternut squash recipe . Familiar faces form the base - onion, celery and carrots - and there's a good chance you'll already have them on hand. Marry them with the roast squash, some seasonings, stock, and voila! Pair it with thick slices of bread and butter for dipping and you have a perfect autumnal meal.
The recipe description from the cooking legend's website reads: "Unlike pumpkin, butternut squash are available all year. Shaped like a large peanut, they have a sweet orange flesh. Roasting them first in the oven means that you don’t have to tackle removing the tough skin, and it fills the kitchen with a delicious aroma! Serves six Three small butternut squash, about 1.
6kg (3 1⁄2 lb) total weight About two tablespoons olive oil Salt and freshly ground black pepper Freshly grated nutmeg 25g (1oz) butter One large onion, roughly chopped Two large carrots, roughly chopped Two large sticks celery, sliced 2.5cm (1 inch) root ginger, grated 1.1-1.
3 litres (2-2 1⁄4 pints) vegetable or chicken stock Sprig of fresh rosemary or one teaspoon dried rosemary To prepare ahead: Allow to cool, transfer to a suitable container, cover and keep in the fridge for up to three days. Reheat thoroughly to serve. To freeze: Cool the soup at the end of stage three.
Pack and freeze for up to three months. Thaw at room temperature for eight hours or overnight in the fridge..
