Big batch soup cooking really signals the arrival of colder weather to me and today is no exception. After a muddy, windy run on the common this morning, I came home needing a warming bowl of soup. Packed with nutrients, this one is an all round good-egg. Feel free to add in any other root veg you have hanging around the kitchen.
Sage – a tablespoon, chopped.
2 medium butternut squash
500g celariac, diced
1 medium onion, diced
2 celery stalks, diced
2 carrots, diced
1.5-2 litres of veg stock depending on how thick you like your soup
Natural yoghurt to top
Nigella Seeds
Olive oil to drizzle
Crusty bread to dunk
Preheat oven to 180c
Top and tail the butternut squash, cut into quarters lengthways and lay flesh side up in a baking tray. Season well with salt and pepper and drizzle with olive oil. Sprinkle the sage over the squash, then if there is any left in the pack, tuck a couple of sprigs into the sides of the baking tray. Roast for 45-50 minutes until tender.
In the meantime, sweat the celeriac, celery, carrot and onion with olive oil on a low heat until nice and soft. Season well and add the scooped out flesh of the butternut squash.
Add your stock and simmer for 30 minutes, then blend until smooth. Ladle into a bowl and add a swirl of natural yoghurt, a drizzle of olive oil and a good sprinkle of Nigella Seeds – and don’t forget the bread!
For best results, wear a fur cape whilst dishing up and mutter ominously that ‘Winter is coming’ as you place the soup in front of your guest.
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