Читать книгу 30-Minute Vegetarian - Rose Elliot - Страница 11
ОглавлениеButternut Squash Soup with Chilli Oil
When it comes to making soup, you can’t get much simpler than this, yet it is one of the most delectable soups of all. There are two ways of making it: to keep within 30 minutes, I’m giving the top-of-the-stove version, but you can also roast the butternut squash instead (see tip), and whilst this takes around 1 hour, if you roast the squash in advance, perhaps when you’ve got the oven on for something else, this soup can be made in about 10 minutes.
Serves 4
Vegan
2 tbsp olive oil
1 butternut squash, weight about 1kg (21b 2oz), peeled and cut into 1cm (½in) cubes
About 750ml (27fl oz) vegetable stock, made with 1 tsp stock powder
Salt and black pepper
Chilli oil, to serve
1. Heat the oil in a large saucepan and add the butternut squash cubes. Cook, covered, over a gentle heat for 10 minutes, until the butternut squash is softening, stirring from time to time: don’t let it get brown.
2. Add 500ml (18fl oz) of the stock, bring to the boil, and simmer until the squash is tender: about 15 minutes.
3. Blend the soup with a hand-held blender or in a food processor until smooth. Add more stock if necessary to get the consistency you like; reheat as necessary. Season with salt and pepper.
4. Ladle the soup into warm bowls, swirl with chilli oil, and serve.
Tip: To roast a butternut squash, pierce it with a skewer or pointed knife in several places, rub the skin all over with olive oil and bake it in a roasting tin at 190°C (375°F), Gas 5 for about 1–1¼ hours, or until you can easily pierce it with a knife. Cool, or use straight away, as you please. To make the soup, open up the squash, remove the seeds, strings and stalk end, then whizz the pieces of squash in a food processor, or in a pan, with a hand-held blender, until smooth. Proceed with the recipe as above, from the point at which you add the water. If you use an organic butternut squash, and have a good blender, it’s fine to include the skin when you purée it.
