This is a showstopper of a soup - beautiful Autumnal hues, a little hint of spice, smooth, roasted garlic, rich hazelnut oil and a little sweetness from a drop of maple syrup; perfectly topped off with some lovely spiced roasted hazelnuts to add a little texture and a sprinkling of fresh parsley. This really is a beautiful dish that tastes as good as it looks. This makes a delicious supper dish, a gorgeous light lunch or a beautiful starter to a meal. Make double the amount as any lucky dinner guests will be sure to ask for more. This keeps well in the fridge for up to a week.
Serves 4-6 people
Ingredients
Soup
900g butternut squash, peeled and cubed into 1 inch pieces
1 head of garlic
3 tbsp olive oil
Sea salt and black pepper
1/2 tsp chipotle chilli flakes
650ml vegetable stock
1 tbsp hazelnut oil
1 tbsp maple syrup
Nutty crunch
50 g hazelnuts
1 tbsp olive oil
1 tbsp honey
1/4 tsp smoked paprika
Sea salt and black pepper
Handful of fresh parsley, finely chopped
Directions
Preheat the oven to 200 degrees C.
Soup
Place the cubed butternut squash into a roasting tin.
Drizzle over 2 tbsp olive oil and season well with sea salt and black pepper.
Carefully slice off the top of the garlic bulb to reveal the top of the cloves inside.
Place onto a sheet of tin foil, drizzle over 1 tbsp olive oil and season well with sea salt and black pepper.
Carefully pull the ends of the tin foil together to create a parcel (make sure that it has no gaps).
Push the parcel in amongst the butternut squash and then place the tray into the oven for approximately 40 minutes.
Remove from the oven and allow to cool slightly.
Carefully unwrap the tin foil package (watch out for steam) and squeeze out the softened, roasted garlic onto the butternut squash.
Add the chipotle chilli flakes, maple syrup, and hazelnut oil and mix well to combine.
Transfer the butternut squash mixer into a food processor and add half of the stock.
Blitz well until smooth and then gradually add the rest of the stock.
Transfer into a large pan (add a little more water if the soup is too thick), season well with sea salt and black pepper (taste, adding more if necessary) and keep warm on a low to medium heat whilst you make the topping.
Nutty crunch
Lower the oven to 180 degrees C.
Place the olive oil and honey into a bowl.
Add the smoked paprika and season well with sea salt and black pepper.
Add in the hazelnuts and mix well to combine.
Decant the coated hazelnuts on a baking tray and place in the oven for 6-8 mins (check after 6 minutes as they can catch easily).
Remove and set aside to cool slightly.
Roughly chop the nuts when cool enough handle.
Ladle the soup into bowls.
Scatter over some fresh parsley and sprinkle over the chopped nuts (add a little extra drizzle of hazelnut oil too, if desired).
Serve immediately with some fresh crusty bread or a warm flatbread.
So good xxx