‘SOUPED’ UP SQUASH

Butternut squash is a favourite in many a household, come the cold nights of winter.

And, with good reason.

Filled with more Vitamin A than your body needs in a single day and carrying less fat than a supermodel, this squash is worthy of your time.

It’s an excellent source of dietary fibre and potassium, as well as loads of other vitamins and minerals, and is beyond delicious too.

To fend off the winter chill, try this creamy butternut squash recipe, which serves about four people:

■ 1 Large butternut squash (about 1.4kg), halved and seeded.

■ 1/2 Cup chopped shallots.

■ 4 Garlic cloves, minced.

■ A pinch of ground nutmeg.

■ Ground black pepper and salt, to taste.

■ Olive oil.

■ 1 – 2 Tablespoons butter, to taste.

■ 1 Teaspoon maple syrup.

■ 1 Litre vegetable broth.

INGREDIENTS

METHOD

STEP 1:: Roasted butternut delivers much more flavour, so preheat your oven to about 220 degrees Celsius and line a tray with baking paper.

Place halved butternut on the tray, lightly drizzle with olive oil, and sprinkle with salt and pepper.

Turn the butternut face–down and roast for about 45 – 50 minutes, then set aside to cool.

STEP 2:: Meanwhile, in a large pot, warm one tablespoon of olive oil over medium heat until it simmers, then add the shallots and more salt.

Cook, stirring often, until the shallots have softened and start to caramelise (about four minutes), before adding the garlic and cooking until its fragrance is released (about one minute).

STEP 3:: Scoop the cooled butternut flesh into a highperformance blender, discarding the skins, and add the cooked garlic and onion mix, along with the nutmeg, syrup and ground pepper.

Add three cups of broth before blending the mix to a smooth and creamy consistency (To thin out the soup a bit more, just add more broth to taste).

Adding butter to the warm soup mix will enhance the flavour of your soup more than cream will.

Serve the soup immediately with warm garlic bread on the side.

TOP TIP:: For a fancy and tasty twist, add a couple of cubes of soft Danish feta to the soup and garnish with thyme leaves.

Leftovers can be kept in the fridge for up to four days, or frozen and stored for three months — just make sure you allow it to cool completely before placing it in a proper storage container.