| 3 small butternut squashes about 1.6 kg / 3.5 lbs total weight |
| 2 tablespoons olive oil |
| salt and freshly ground black pepper |
| freshly grated nutmeg |
| 25g / 1oz butter |
| 1 large onion finely chopped |
| 2 large carrots finely chopped |
| 2 large celery stalks sliced |
| 2.5 cm / 1 inch piece of fresh ginger root grated |
| 1.2 - 1.3 litres / 2 - 2.25 pints vegetable stock |
| leaves from a sprig of rosemary or 1 teaspoon dried rosemary (I
did not use this) |
| |
| Pre-heat the oven to 200°C / Fan
180°C / Gas 6 |
| |
| 1. Cut the squashes in half lengthways, scoop
out the seeds with a metal spoon and discard. Arrange
the squash halves cut-side up in a roasting dish just big enough to
hold them in a single layer and drizzle over the olive oil.
Season each squash with salt pepper and nutmeg. Pour 150
ml. / 0.25 pt. water around the squash. Roast in the
pre-heated oven for about an hour or until tender. Allow
to cool. |
| 2. Melt the butter in a large pan and add the onion,
carrot, celery and grated ginger. Cook over a high heat
for a few minutes, stirring continuously. Add the stock,
rosemary and seasoning and bring to the boil for a few minutes.
Cover and simmer for about 20 mins until tender. |
| 3. When cool enough to handle, scoop out the flesh
from the squash skins and add to the pan. Blend the
vegetables in a liquidiser or food processor until smooth. |
| 4. Taste for seasoning and serve with crusty bread. |
| |
This recipe can be made equally well with
pumpkin |
