Butternut Squash, Leek & Garlic Soup

Serves 6-8

Preparation time: 15 mins 
Cooking time approx. 50 mins 

 

  

Ingredients:
 

• 1 butternut squash, peeled with the seeds removed and cut into chunks

• Olive oil

• 2 large cloves garlic, unpeeled

• 4 leeks, trimmed and chopped

• 2 pints/1.4 litres vegetable stock

• Sea Salt

• Freshly Ground Black Pepper

 

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To Garnish

 

Home roasted butternut squash seeds in olive oil and seasoning - or toasted pumpkin seeds

Sprinkling of Sumac

Method 

1.   Preheat the oven to 180c/Fan 170c/Gas Mark 4. 
    

2.  Place the butternut squash on a baking sheet with the garlic, drizzle with the olive oil and bake for 30 minutes or until soft. 
    

3.  Meanwhile, sweat the leeks in a large saucepan, in a very small quantity of oil, until soft. 
    

4.  Peel the garlic and add to the leeks with the butternut squash. 
    

5.  Add the stock, season and bring slowly up to the boil.      Simmer for 5 minutes. 
    

6.  Liquidise the soup, this may have to be done in several batches – until smooth and strain into the rinsed out saucepan. 
    

7. Reheat and adjust the seasoning according to taste.
    

8. Garnish with toasted butternut squash seeds or pumpkin seeds and a sprinkling of Sumac.  Or you could add swirl of plain yogurt, some fresh herbs.    Also some Parmesan Twists