Roast Autumn Squash and Walnut Soup

Name: Roast Autumn Squash and Walnut Soup
Yield: Serves 4
Cuisine: British
Ingredients: salt and freshly ground black pepper; 1 small leek, trimmed, chopped and washed; a large knob of butter; 1 kg butternut or onion squash; 1 small onion, peeled and roughly chopped; about 1.2 litres vegetable stock; 1 tablespoon pumpkin seeds, lightly toasted; 12-15 fresh walnuts, shelled and roughly broken

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Closer-textured orange-fleshed squash - like butternut and onion - are particularly good for soups. These varieties tend to have a better ratio of usable flesh to skin than some of the larger squashes and pumpkins. Fresh walnuts are around this month and make a natural crunchy accompaniment.

Ingredients

1 kg butternut or onion squash
a large knob of butter
1

Europe
United Kingdom
Gluten-free
Autumn
September
Soup
Vegetarian

Method

Peel the squash, halve and remove the seeds and fibrous bits, then roughly chop the flesh. Heat the butter in a large saucepan and gently cook the leek and onion for 4—5 minutes until softened.

Add the squash and stock, bring to the boil and season with salt and pepper. Leave to simmer for 20 minutes. Scoop out a spoonful of the cubed squash, using a slotted spoon, and reserve for servi