Portion/Yield:Serves 4 - 6
The vibrant bright yellow colour of this soup is enough to put a smile on anyone’s face, especially on a cold and grey winters day. This is my ‘party piece’ recipe. I make this when in season and for nearly any occasion. It does not only bring back great memories it’s easy easy to prepare, requires minimal ingredients and it’s simply delicious!
I have used butternut squash for this recipe however if you rather want to use pumpkin it will be just as tasty. Remember to choose pumpkin that is ripe and fairly dense in structure, spaghetti squash for example will not be great as it contains too much natural water and is fairly tasteless.
Ingredients & Method
- 50g unsalted butter
- 600g butternut squash, peeled seeds removed and roughly diced
- 1L white chicken stock or vegetable stock
- 40g Parmesan Cheese
- sea salt and freshly grounded black pepper
Heat a large saucepan over medium heat and melt the butter. Add the diced butternut squash and season moderately. Cover the pan with a lid and sweat the squash for about 10 – 12 minutes. Stir occasionally, do not let the butternut squash brown.
As soon as the butternut squash starts to colour add the chicken stock, bring the soup to the boil, reduce the heat to a gentle simmer and cook the soup for 15 minutes. Stir once or twice.
Add the Parmesan to the soup and simmer for a further 10 minutes.
Blend the soup until very smooth, the blending is very important as this will create the silky smooth texture.
Taste the soup and adjust the seasoning if needed.
To serve bring the soup back to the boil and garnish with a few drops of pumpkin oil.
If the soup is a bit too thick you can add extra stock or water to let it down. You may think the butter is rather excessive and might want to use oil, this recipe does not contain any cream and a minimal amount of ingredients, the butter does play a great part in the final taste.