Over the next three days we’ll be providing you with the steps to create a three course Mother’s Day meal, beginning today with a delicious Butternut Squash Soup starter. 

Mother’s Day is this Sunday (15 March) and is the perfect opportunity to show your gratitude to Mum, and what better way to do so than by cooking a lovingly prepared meal! If the thought of stepping into the kitchen and donning the apron is a tad daunting though, don’t worry as over the next three days we’ll be providing you with the steps to create a three course meal your mum will love, beginning with an easy to make starter.

Total time to table: 20 minutes

Total Cost Per Serving: £1.30

Contains Nuts? No

Suitable for Vegetarians? Yes

Serves: 6

Ingredients

To make the soup:

  • 8kg wedges of butternut squash
  • x6 cloves garlic (x4 whole and unpeeled and x2 finely chopped)
  • x2 sprigs of thyme
  • x2 onions (finely chopped)
  • x2 carrots (finely sliced)
  • x2 sticks celery (finely sliced)
  • x1 tbsp freshly chopped sage
  • x2 litres hot vegetable stock
  • x3 tbsp olive oil
  • Salt and freshly ground black pepper

To make the parsley puree:

  • 1 bunch flat-leaf parsley (roughly chopped)
  • 1 clove garlic (crushed)
  • 30g parmesan (finely grated)
  • 100ml extra virgin olive oil
  • Lemon juice (to taste)

Butternut_Squash_Soup_Secondary

Preparation

  • Preheat the oven to 240C/475F/Gas Mark 9.
  • Cut the butternut squash into 7cm wedges and scoop out the seeds using a spoon. Brush the wedges with a little olive oil, place in a roasting tray or other suitable ovenware and season with salt and pepper. Roast in the oven for 45 minutes until soft and caramelised.
  • After 25 minutes of cooking, add the unpeeled garlic and sprigs of thyme.
  • Next, heat the remaining olive oil in a large pan. Add the carrots, celery, onions, sage and remaining garlic and cook on a medium heat for 10-15 minutes until soft.
  • Pour the stock into the pan holding vegetables, bring to the boil and simmer for 20 minutes or until the vegetables are tender.
  • Allow the squash to cool for 5 minutes when cooked. Using a large spoon remove the flesh from the skin and add to the stock. Squeeze the roasted garlic from its skin into the stock and discard the thyme.
  • Simmer the stock and vegetables for a further 5 minutes or until the butternut squash begins to disintegrate.
  • Transfer the soup to a blender and use the pulse function to blend until smooth. Return the soup to the pan and gently reheat.
  • For the parsley purée, place the chopped parsley into your Tower food processor along with the parmesan and garlic. Process in short bursts until smooth. Whilst the blender is running, slowly add the remaining olive oil via the feed tube. Season with salt and ground black pepper to taste.

Serving

  • Ladle the soup into bowls and drizzle a small amount of the parsley purée on top of each. Serve immediately with crusty bread (we recommend rustic sun-dried tomato roll). If you’ve made to much to eat in one serving you can refrigerate for up to three days – just make sure you store any excess soup in a suitable container such as our  fantastic 2 in 1 Vacuum Food Saver & Rapid Marinator.

That’s your starter for ten (well, £1.30 to be exact) and we think you’ll agree it’s a tasty dish that not only a mother could love, but the rest of the family too! As we mentioned, this is the first in a series of three courses we’ll be bringing you between now and Mother’s Day, so be sure to come back tomorrow when we’ll be showing you how to make a main course of Asparagus & Mozzarella Stuffed Chicken Breast. See you then!

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