Squash soup with Herb puree and Creme
Ingredients:
- 50g Crème Fraîche
- 25g Pine nuts, toasted
- 1 Butternut squash, peeled and de-seeded, cut into cubes
- 2 tbsp Honey
- 2 tbsp Olive oil
- 1 White Onion, chopped
- 2 cloves Garlic, chopped
- 110ml White wine
- 500ml Vegetable stoke
- 20g Basil, chopped
- 20g Chervil, chopped
- 75ml extra virgin Olive oil
- 150ml double Cream
- 3 Limes, juice and zest
- Salt and Pepper
Method:
- Preheat the oven to 200 C/ Gas mark 6.
- Place the squash onto a baking tray and drizzle with the honey and olive oil.
- Roast the butternut squash in the oven for 30-40 minutes, or until tender.
- Fry onion and garlic in a frying pan for 3-4 minutes, then add vegetable stoke and wine and bring to boil.
- Simmer for about 3-4 minutes, then add roasted squash.
- Meanwhile, put half of basil and chervil into a food processor with the extra virgin olive oil and blend to a fine puree. Pour out into a bowl and set aside.
- Blend the butternut squash soup in a clean food processor with the cream, lime juice and zest until a puree is formed.
- Heat the butternut squash soup in a saucepan and season to taste.
- Serve the soup with herb puree and a dollop of creme.
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