James Martin Butternut Squash Soup
James Martin’s Butternut Squash Soup is a creamy and flavorful soup made by roasting butternut squash to bring out its natural sweetness, then blending it with a few simple ingredients like onions, garlic, and stock. The result is a smooth, rich soup with a deep, satisfying flavor that can be served as a light meal or alongside crusty bread for a more filling dish.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4
- Category: Soup
- Method: Roasting and blending
- Cuisine: British
Ingredients
- Butternut squash (1 large, peeled and chopped): The star ingredient, providing a sweet, earthy flavor.
- Onion (1 large, finely chopped): Adds depth and sweetness to the soup.
- Garlic (2 cloves, minced): Enhances the flavor with its aromatic touch.
- Olive oil (2 tbsp): For roasting the squash and sautéing the onions.
- Vegetable stock (1 liter): The base for the soup, adding a savory depth.
- Double cream (100ml, optional): Adds a rich, creamy texture to the soup.
- Salt and pepper: To taste.
- Fresh thyme (for garnish): Adds a fresh, herby finish to the soup.
Instructions
- Preheat the oven to 200°C (400°F). Line a roasting tray with parchment paper.
- Prepare the butternut squash: Place the peeled and chopped butternut squash on the tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes, or until the squash is tender and golden.
- Sauté the onions and garlic: In a large saucepan, heat the remaining olive oil over medium heat. Add the chopped onion and garlic and cook for 5-7 minutes, until softened and translucent.
- Add the roasted squash: Once the squash is done roasting, add it to the saucepan with the onions and garlic.
- Pour in the vegetable stock: Stir the mixture, then pour in the vegetable stock. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
- Blend the soup: Using a hand blender or transferring the soup in batches to a countertop blender, blend the mixture until smooth and creamy.
- Stir in the cream (optional): For a richer soup, stir in the double cream and heat through for another 2 minutes. Adjust the seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh thyme leaves. Serve with crusty bread on the side.