September is butternut squash season, perfect time for the ideal warming and spicy soup. Our chef Matt is sharing a perfect recipe for a chilly afternoon.
- 2 butternut squash 2.4kg
- 4 sage sprigs
- 3 leeks white and light green parts only. Thinly sliced
- 2 carrots thinly sliced
- 6 shallots thinly sliced
- 2 onions thinly sliced
- 6 garlic cloves crushed
- 2 tbsp honey
- bouquet garni
- Vegetable stock
- creme fraiche
- Sage leaves
- Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.
- Place the pan of flavoured oil back on the heat, add the honey leek, carrot, garlic, challot, onion and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
- Meanwhile, halve, deseed and rough chop the squash. When the time’s up, add the squash, honey, bouquet garni and stock to the pan. Bring to the boil and simmer for 30 minutes.
- When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer.
- Season to perfection with salt and pepper
- To serve: sprinkle with a few chopped sage leaves and chive, add some grated nutmeg and a spoonful of creme fraiche.