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Roasted butternut squash, sage and goats cheese soup (Serves 4) Image

Roasted butternut squash, sage and goats cheese soup (Serves 4)

Cooking and Prep: 1 Hour

METHOD

1. Heat your oven to 200 degrees/180 degree fan/gas mark 6

2. Cut the butternut squash into large chunks and toss with half the olive oil and honey. Season with sea salt and freshly ground black pepper

3. Roast for about 30 minutes, turning occasionally, until golden and soft

4. In a large saucepan melt the butter with the remaining olive oil and sweat off the onions, garlic, carrot, leek, herbs and chilli over a low heat until soft and the onions are transparent

5. Add the roasted squash and stock to the pan, bring to the boil and simmer for 20 minutes

6. Remove from the heat and process the soup through a liquidizer in batches for a silky finish

7. Return to the pan and season to taste with the lime juice, salt and pepper

8. Gently heat the cream in a small saucepan until nearly boiling, remove from the heat, add crumbled goats cheese and whisk until smooth

9. Serve with the goats cheese cream drizzled over, a sprinkling of sliced spring onions and a few drops of extra virgin olive oil

 

 

 

This delicious seasonal soup makes a fabulous lunch or starters when served with some lightly toasted sourdough bread

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