With Matt Lyons, head chef of The Jolly Cricketers, Seer Green
HE vibrant colour of this silky butternut squash soup is enough to put a smile on anyone’s face, especially as we head into autumn.
Butternut Squash are packed with vitamins from A-Z and they contain no saturated fats or cholesterol.
I have used butternut squash for this recipe, as we had just harvested our first crop.
As novice gardeners, we tried to grow a few vegetables. We planted the seeds and as if by magic they came up. We had some humongous butternut squash plants and they literally took over our allotment bed.
I let the butternut squash ripen properly as I always believe that the natural sugars should develop. If it is not ripe it will not harbour the fragrance and aromas of the squash.
You do not need hordes of ingredients in a recipe to achieve a tasty and deliciously fragrant result. Follow the steps and tips outlined in this recipe you will understand what I mean, simplicity is the key to success.
Good quality olive oil 1 ripe butternut squash, skin on but seeds removed for roasting as the topping 1 large onion, diced 1 whole red chilli, chopped with seeds in 100g ginger, diced 4 sticks of celery, chopped 1 litre vegetable stock 75g unsalted butter Sea salt and black pepper