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1) Pre-heat the oven to 200 C/ 400 F/ Gas Mark 6.
2) Place the cubed butternut squash and garlic on a tray lined with baking parchment paper.
3) Drizzle over 2 tablespoons olive oil and salt and pepper. Roast for 20 minutes.
4) Heat the remaining olive oil in a deep saucepan. Sauté both onions and chilli for about 2 minutes.
5) Add the stock, sweet potato, sweet corn and bring to the boil.
6) Stir in the roasted butternut squash, continue to simmer for 5 minutes.
7) Season to taste.
To serve the stylish way: Ladle the soup into warmed bowls and garnish with sprigs of parsley.
Roasted Butternut Squash & Corn Chowder
Soups of any description are ideal over Succot; they provide warmth and are easy to serve regardless the number of guests! A traditional chowder contains fish, potato and corn. My vegetarian variation keep the corn and potato – albeit sweet potato – and served with crusty bread is a meal in a bowl. To make life easier, roast the butternut squash the day before and refrigerate, then combine the other ingredients when you are ready to cook them.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 6 people
500g butternut squash- peeled and cut into cubes
4 tablespoons olive oil
4 cloves garlic –peeled and finely chopped
2 large red onions- peeled and finely chopped
6 spring onions – trimmed and roughly chopped
1.5 litres vegetable stock
1 red chilli – de seeded and very finely chopped
1 sweet potato ( 250g approx.) – peeled and cubed
500g frozen sweet corn
Sea salt and freshly ground black pepper – to taste
Garnish: Sprigs of Fresh parsley