Lunch on the Go by Ryland Peters & Small

Author:Ryland Peters & Small
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2017-11-23T05:00:00+00:00

The hint of sweetness in this butternut squash soup makes it appealing to children. The vegetable and chicken broth with its chilli/chile and kaffir lime is perhaps suited to a more mature palate. Both options are delicious.

BUTTERNUT SQUASH SOUP

1 medium–large butternut squash

2 onions, cut into thin wedges

3 carrots, peeled and cut into thirds, widthways

2 celery sticks, cut in half

3 garlic cloves, skin on

1 tablespoon olive oil

750 ml–1 litre/3–4 cups boiling vegetable stock

freshly ground black pepper

a little runny honey

Makes 4 servings

Preheat the oven to 190°C (375°F) Gas 5.

Cut the butternut squash in half, scoop out the seeds and peel – you will need to use a sharp knife to cut the tough skin away. Cut the flesh into big pieces.

Put all the vegetables into a heavy-based roasting dish, add the garlic and drizzle over the oil and toss together. Roast in the preheated oven for 30–40 minutes.

Squeeze the garlic out of the skins and put into a food processor with the roasted vegetables and stock – you may need to do this in two batches. Alternatively, blend with a hand-held blender. Purée until smooth.

Pour into a saucepan, season to taste with black pepper and a little honey. Heat gently. Pour hot straight into a vacuum flask or leave to cool then cover and chill in the refrigerator until required. Reheat until piping hot when desired (see page 7 for notes on food safety).

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