*Siced Butternut Soup*
with
Cheese and Pumpkin Seed Croutes
Serves 4 So simple and yet it tastes as if you worked really hard on it. The hardest part is peeling and chopping the butternut squash! 50g butter (2 TBS) 1kg of butternut squash, peeled, deseeded and chopped (2.2 pounds) 1 medium onion, peeled and finely chopped 1 clove of garlic, peeled and finely chopped 2 TBS sherry 900ml of chicken or vegetable stock (3 3/4 cups) 1/4 tsp cayenne pepper salt to taste 2 bay leaves 1/2 tsp lazy chilies 2 TBS double cream For the croutes:
1 medium sized French baguette, sliced
115g softened butter (1/2 cup)
1 small clove of garlic, minced
1 TBS parsley flakes
4 TBS grated strong cheddar cheese
4 TBS coarsely grated Parmesan Cheese
a handful of toasted pumpkin seeds
Heat the butter in a large heavy based saucepan. Add the onion and cook, stirring often, for about 5 minutes to soften without browning. Add the garlic and squash and cook for a few minutes longer until quite fragrant, again without browning. Add the stock, sherry, cayenne pepper, salt, chilies, and bay leaves. Bring to the boil, then reduce to a simmer and allow to simmer for 15 to 20 minutes until the squash is very tender. Remove the bay leaves and discard. Blend the soup, either using an immersion blender or a regular blender until smooth. Taste and adjust seasoning as desired. Stir in the cream. Make the croutes while the soup is cooking. Cut the bread into 1 inch thick slices. Toast them on both sides under the grill. Cream together the cheeses, butter and parsley flakes. Spread an equal amount of this onto each slice of bread. Sprinkle with a few toasted pumpkin seeds and then pop back under the grill until golden and bubbling.
Divide amongst 4 heated bowls and top each with a few croutes. Pass the remainder at the table. |
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