A wonderful winter dish by Ross Williams from the Kilpeck Inn, Herefordshire
"Squash makes a fabulous soup," says Ross Williams, Head Chef at the Kilpeck Inn.
"My favourite is Crown Prince squash when it’s in season in the autumn but butternut squash works just as well as and is available all year round. The addition of vanilla complements the sweetness of the squash perfectly and gives the soup a subtle extra level of flavour."
- 1kg butternut squash
- ½ head celery, chopped
- 1 large white onion, roughly chopped
- 1.5 litres vegetable stock
- 1 vanilla pod or one teaspoon vanilla extract
- Peel the butternut squash, scoop out and discard the seeds and chop roughly. Place in a roasting tray and bake in a hot oven for 30-40 minutes until soft
- Place the onion and celery in a large saucepan with a tablespoon of oil and cook over a low heat until soft but not coloured
- Add the roast squash to the saucepan, then add the vanilla and cover with the vegetable stock
- Simmer for 30 minutes then blend with a hand blender until smooth and silky. Season to taste
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