Roast Squash and Apple Soup

Roast squash and apple soup

There’s something very comforting about soup once Autumn has arrived. You get to feel good about yourself because soup is packed full of goodness plus it’s warming and you can top it with delicious extras, crispy bacon, grated cheese, cheesy croutons, all manner of deliciousness!

This recipe is from the Waitrose magazine and is by Pippa Middleton. Can Pippa Middleton really cook? Who knows! Her regular foodie articles in magazines and newspapers certainly lead us to believe so. Am I being unduly harsh to think that it’s all been ghost-written for her and cooked by a team of professional chefs? Probably, in which case I apologise Pippa. I blame it all on the Katy Price ‘putting-your-name-to-everything-without-having-actually-done-anything’ school of Celebrity. It’s made me cynical.

I’m sure Pippa Middleton is a very accomplished cook and not just the attractive sister of our future Queen… I was certainly impressed her Roast Squash and Apple soup.  Very good maam…

Ingredients:

  • 1 butternut squash (about 1.5 kg) peeled, deseeded and chopped into chunks
  • 2 apples (about 200g) cored and cut into wedges
  • 2 onions (sliced)
  • 3 tbsp olive oil
  • 1 celery stick, diced
  • 1 tbsp thyme leaves
  • 1/2 tsp ground cumin
  • pinch ground allspice
  • 1 litre of chicken or vegetable stock
  • 4 tbsp creme fraiche

Roast squash and apple soup

Preheat the oven to 220 degrees C, gas mark 7. Scatter the squash and apple in a foil lined baking tray with 1 tbsp olive oil and season with salt and pepper. Roast in the oven for 25 minutes until golden.

Meanwhile, heat the remaining 2 tbsp oil in a large saucepan and saute the onions and celery for 10 minutes, until soft. Add the thyme and spices, squash, apple, stock and 500ml water.

Bring to the boil, and simmer for 20 minutes.

Blitz in a blender with the creme fraiche.

Check the seasoning and enjoy!

Roast squash and apple soup Roast squash and apple soup

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