Eat with Enzo: Butternut Squash Soup

 
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Comfort food doesn’t just mean rich pies and hearty stews; it’s completely individual. For many, comfort food brings about feelings of nostalgia and happy memories of childhood. But for me, it’s about taking my favourite ingredients and making them the highlight of a dish.

Soup is a staple dish when it comes to comfort food, and a big bowl of this warming butternut squash soup is perfect for when the nights are drawing in. It’s best served with hunks of fresh bread, a dollop crème fraîche, crispy rosemary and extra virgin olive oil.

Ingredients (Serves 2):

– 1 medium butternut squash

– fresh rosemary

– 2 garlic cloves, bashed, skin on

– 1 small onion, chopped

– 1 celery stick, finely chopped

– 500 ml water

– 1/2 vegetable stock cube

– olive oil

–  2 tbsp reduced fat crème fraîche

– 1/4 of a large red chilli, deseeded


Method

  1. Preheat the oven to 210°C (electric)/190°C (fan)

  2. Peel and chop the butternut squash into cubes (roughly an inch) and tip onto a baking sheet. Scatter over the leaves of a rosemary sprig. Drizzle with 1 tbsp olive oil, season generously and toss. Place the tray on the top shelf of the oven to roast for 35-40 minutes until soft and caramelised, turning occasionally

  3. With 10 minutes of roasting time remaining, add the onion, celery, chilli and a little olive oil to a medium saucepan and fry until translucent

  4. Add the roasted squash, 1 roasted garlic clove (skin removed and chopped), the stock cube, water and crème fraîche. Reserve the roasted rosemary leaves

  5. Tip the contents of the pan into a blender/food processor and blitz until smooth. Taste the soup and season with salt and black pepper accordingly

  6. Tip the blended soup back into the saucepan and bring the the boil, stirring until smooth and slightly thickened. Divide into serving bowls and top with a dollop of crème fraîche, some crispy rosemary and a drizzle of extra virgin olive oil


 
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EnZO DEL GROSSO

AUTHOR OF EAT WITH ENZO

ENZO IS A LEICESTERSHIRE-BASED FOOD BLOGGER AND WRITER, CURRENTLY STUDYING FOR A BSC FOOD SCIENCE AND NUTRITION DEGREE AT THE UNIVERSITY OF LEEDS. HE’S PASSIONATE ABOUT EVIDENCE BASED NUTRITION AND FOLLOWING A HEALTHY BALANCED LIFESTYLE WITH FREQUENT EXERCISE AND A DIET THAT INCLUDES ALL FOOD GROUPS, RATHER THAN CUTTING THEM OUT.