I really should start making soup more often.
It's one of those things that makes you feel incredibly thrifty and diligent.
I had half a butternut squash left over from a Middle Eastern style supper that will be on the blog very soon and so decided to make some rich and creamy soup for lunch.
It's so so easy to make and yet full of flavour and very filling.
Unfortunately it's exam time again and so a lot of my current time is taken up with revision and work instead of building the new veg patch and trying out new recipes which I can't wait to get back to when the dreaded exams are over!
I was also lucky enough to win a competition recently!- something which never happens to me!-and so courtesy of the lovely Johanna and her Veg Box Challenge,I have a voucher to spend at the organic food shop Able and Co and can't wait to order my first veg box in a couple of weeks time.
So at the minute my kitchen time has been restricted to simple recipes such as this soup that can be knocked up in the morning and reheated for lunch or supper and a very quick gluten free banana and chocolate muffin recipe- soon to follow.
To make your soup:
1/2 a large butternut squash
Small handful of sage leaves
2tsp fresh nutmeg, grated
350ml vegetable stock
1tbsp creme fraiche
Salt and pepper
2tbsp olive oil
2 slices thick stale bread (I used spelt)
peel and deseed your butternut squash and cut into small chunks.
Put into a roasting tray along with 3/4 of the sage leaves, the nutmeg and the olive oil and roast in the oven for 45 minutes until soft and slightly caramelised.
Remove from the oven and tip the squash and sage leaves into a large mixing bowl. Try and save the sage flavoured oil that has collected in the roasting tray for your croutons.
Next, using a hand-held blender, blend the butternut squash until smooth and then add the veg stock and blend again until you have a silky soup. You can add more stock depending on how thick you want your soup. Season with salt and pepper and stir in the creme fraiche.
To make your croutons, cut the bread into small chunks and add to the roasting tray along with 1 more tbsp of oil. Toss the tray to make sure all the bread is covered in the flavoured oil and then sprinkle the croutons with some freshly grated parmesan. Bake in the over for approximately 20 minutes until really crisp and golden.
To serve, reheat the soup until bubbling hot and top with your crispy parmesan croutons and some extra fried sage leaves.