by Mark Broadbent
Mark Broadbent has enjoyed a food-obsessed career spanning three decades. He’s cooked in Five star Hotels, Two star Michelin restaurants, Gastro Pubs and Member’s Clubs, delivering unforgettable cuisine or acting as a consultant. London’s Bluebird was just one of his success stories. Under his creative direction, the restaurant achieved huge critical acclaim and was especially loved by AA Gill.
November 03rd 2015
Butternut squash is one of the most versatile of the autumn crops, and you’ll always find one or two stashed in my kitchen, ready to be knocked into a hearty, warming soup.
This is the sort of dish I like to whiz up on a crisp November evening. It works well as a delicate starter but is also earthy enough to warrant being served in chunky mugs during a firework display.
I prefer to combine the sweetness of butternut squash with sage, but this could be substituted with parsley if you wish.
Butternut Squash soup
[ingredients]
[method]
- Preheat oven to 240C/475F/Gas 9.Scoop out the seeds from the butternut squash wedges and brush the flesh with olive oil. Place on a roasting tray, season and place in the oven for 45 minutes until soft and caramalised.
- After 25 minutes, add the garlic and thyme.
- Meanwhile, heat 3 tbsp of the oil in a large pan. Add the onions, carrots and celery and cook for 10-15 minutes until soft. Pour in the stock, bring to the boil and simmer for 20 minutes.
- Allow the squash to cool for 5 minutes. Then carefully remove the flesh from the skin and add to the stock. Simmer for a further 5 minutes until the squash begins to break up.
- Place the soup in a blender and whiz until smooth.
- Chop the sage and place in a food processor with the Parmesan and whiz until smooth. Slowly add the remaining olive oil.
- Drizzle the sage oil onto the soup immediately before serving.