Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 17

This is so easy to make – it’s pretty much a case of ‘roast and whiz‘. The butternut squash is cooked in the oven while you leisurely fry an onion and some garlic, then all you have to do is purée it with some vegetable stock, and there’s your beautiful golden soup.

SERVES 4-6

1 butternut squash

2 tbsp olive oil, plus extra for brushing

1 onion, chopped

1 large garlic clove, crushed

about 1.5 litres (2½ pints) vegetable stock

salt and freshly ground black pepper

4–6 tsp chilli oil, to serve

Set the oven to 190°C (375°F), gas mark 5.

Cut the butternut squash in half lengthwise. You might find it easier to cut it in half widthways, then cut each of these pieces in half. It doesn’t really matter how you do it, and there’s no need to remove the seeds at this point.

Put the pieces of squash in a roasting tin, brush the cut surfaces with oil and bake for about I hour, or until the squash is soft.

While the squash is roasting, heat the olive oil in a saucepan over a gentle heat, add the onion, cover and cook gently for about 8 minutes. Add the garlic and cook for a further 2 minutes.

Scoop out the flesh of the butternut squash, discarding the seeds. Pull off and discard the skin – it will come away easily. Purée the flesh and their juices, along with the onion and garlic.

Put the purée into a pan and stir in enough vegetable stock to make a consistency that’s pleasing to you. Season to taste with salt and pepper. Gently heat through, then serve with a swirl of chilli oil on top of each bowl.

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