Creamy Butternut squash soup with balsamic glaze
Whenever I have made this in the past I always get an incredible response, basically people love it! It is a really simple soup to make and has a wonderfully rich sweet and savory flavor, due to this being a fairly rich soup I’d recommend this for the autumn/fall around the time when it cools down and you start to see Halloween pumpkins.
Yield (serves): 4
Prep time: 10 minutes
Cooking time: 30 minutes
1 small butternut squash (peeled and cut into cubes)
2 ¼ cups (500 ml) Vegetable stock
3 tablespoons Heavy/Double cream
½ cup Balsamic vinegar
Olive oil for cooking
Seasoning to taste
1. Preheat the oven to 180°c/350F
2. Peel the butternut squash and remove the seeds, then cut the butternut squash into rough 1 inch (2 cm) cubes.
3. Put the butternut squash into a roasting pan and drizzle with olive oil and season. Roast for approximately 20 minutes until golden brown.
4. Transfer to a large heavy bottomed pan and cover with the hot vegetable stock.
5. Cook on a low heat for about 10 minutes, add the cream and whiz with a hand blender until smooth and creamy then season to taste
6. To make the balsamic glaze place the balsamic vinegar into a heavy bottomed pan and simmer on a low heat for approximately 5-10 minutes until three quarters of the liquid has evaporated and the vinegar is a syrup like consistency, allow to cool before using.
7. To serve, pout into 4 bowls and decorate with the balsamic glaze and chopped parsley
Garnish the soup with a spoon of crème fraiche Instead of the balsamic reduction if you want to save time
Try pan frying a handful of wild mushrooms in butter and sprinkling over the soup for a luxurious garnish
Old World: Chablis, Vouvray Loire.
New World: Chardonnay USA, Chenin Blanc.