Roasted Squash Soup with a Basil and Walnut Cream

By Saturday, September 27, 2014

This is a really nice introductory recipe to Autumn. This soup is full of goodness. Basil is one of my favourite herbs and has the added benefit of having lots of anti-inflammatory properties. Squash is amazingly high in fibre, helping you to maintain a healthy heart. Walnuts are packed with antioxidants and help to protect against diabetes. Alongside the health benefits that come from eating the soup, it also tastes really good! The squash gives the soup a delicious earthiness and this is complemented beautifully by the basil and walnut cream, which not only tastes amazing, but is a lot better for you than your standard dairy cream. 

Serves 4

You will need:

1 squash, diced
1 white onion, diced
1 garlic clove, crushed
500ml chicken stock
500ml water
150g walnuts, roasted
1 handful basil
extra virgin olive oil

Preheat the oven to 200 degrees/ gas 6. Place the squash in a roasting tin, drizzle with olive oil and season generously. Roast for 40-50 minutes until cooked through and golden. In the meantime, prepare the walnut cream. Blitz the walnuts in a food processor until they form a smooth paste. 

Add in the basil, a pinch of salt and enough water to form a smooth cream sauce. Leave to one side. 

Once the squash is almost roasted, melt a knob of butter in a high-sided saucepan over a low heat. Add in the onion, season well and sweat for 10 minutes, until lightly golden. Stir regularly to stop the onion from sticking. Add in the garlic in the last two minutes. 

Once the squash is cooked, add to the saucepan and cover with the stock and water. Increase the heat to medium and boil for 15 minutes, stirring regularly. Blitz the soup either with a hand blender, or in a stand blender (I prefer a stand blender as it gives the soup a silkier consistency). 

Plate up and serve with a dollop of the basil and walnut cream. Enjoy!

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