Sunday, 29 May 2011

Roasted Squash and Thyme Soup

What do vegetarians eat?  I haven't a clue how people survive on vegetables alone but I've been hammering the meat recently and need a break.  

Sometimes as well nature provides candy so sweet you don’t want to mess it around too much.  Squash is definitely one of those things that can sing on it's own and doesn't need much meddling.

I’ve used two types of squash here; Onion and Kabocha but it works well with any type you can get your hands on.  Just slice them up evenly; drizzle with Olive Oil, season with salt and some fresh thyme and throw them in a hot oven.

Whilst this is cooking make a Court Bouillon with some Carrots, Celery and Onions.  Bring this gently to the boil to soften the stock veg for a while.

When the Squash is nicely coloured and soft bring the two together and BLITZ till you've got something that looks like soup.  Throw in a healthy punch of black pepper to give it some kick and you are done.

I quite like to leave it chunky but this is just as good passed through a sieve.  Serve with croutons or some Crème Fraiche and if I was Joliver I’d probably drizzle on some Olive Oil as well.

Ingredients:
One Onion and Kabocha Squash, or what ever you can get.
A good sprig of Thyme
Carrots
Celery
Onion
1 ltr of Water or to cover the Squash – You might need more depending on the size.
Salt and Pepper to taste but go heavy on the Pepper.

3 comments:

  1. Nice recipe.I agree about the pepper:)

    ReplyDelete
  2. Cheers! Always got to be heavy on the pepper in my books :)

    ReplyDelete