Recipe: Kelly's Butternut Squash Soup

Autumn is squash season and, inspired by the colourful displays of pumpkins, gourds and butternut squashes at Borough Market, Kelly cooked us this delicious soup. She chose butternut squash instead of pumpkin for its richer flavour and denser, less watery flesh. The creaminess comes from the pureed squash and beans, not heavy double cream, making it a healthy option despite the luxurious taste. It is the perfect comfort food for a cold day, especially with the sweet warmth of the dry sherry and the subtle kick from the chile de arbol.

Serves 4-6

Equipment

Ingredients

1kg butternut squash (850g prepared)
2 tbsp olive oil, for roasting
Salt and pepper, to taste
50g unsalted butter
3 medium onions
2 tsp fresh thyme leaves
1/4 tsp chile de arbol powder
1 dried bay leaf 
400g tin of white cannellini beans, drained
125ml dry sherry
1.25 litres chicken or vegetable stock 

For the Garnish:

100g raw pumpkin seeds
Crème fraîche
Salt and freshly ground pepper

Method

  1. Preheat the oven to 200°C/180°C fan/Gas mark 6.
  2. Trim ends from the squash and cut in half lengthwise. Drag your blade under the skin of the squash to remove the peel. Using a spoon, scoop out the seeds from the squash and discard. Place the squash cut-side down and slice into 2.5cm-thick pieces. 
  3. Toss the cut squash with olive oil, 1 teaspoon of salt, and some freshly ground black pepper. Place slices flat on a foil-lined baking sheet and roast until tender and slightly caramelised, about 35-45 minutes.
  4. Once the squash is roasted, set a cast iron casserole over high heat and add the butter. When it foams, add the onions, thyme, chile powder and bay leaf. Reduce heat to medium and cook for 10 minutes, stirring often, until the onions are translucent and soft.
  5. Add the squash and cannellini beans and stir to coat. Add the sherry. Leave to reduce for a minute or two then add the stock. Bring to the boil, then lower then heat and simmer for 20 minutes, uncovered.
  6. Meanwhile, place the raw pumpkin seeds in a large, dry frying pan and toast over medium heat. Stir seeds frequently until they crackle, split, and begin to colour. Remove from the heat and spread out on a plate to cool.
  7. When the soup has finished simmering, turn off the heat and remove the bay leaf. Taste and adjust seasoning as needed. 
  8. Using a hand blender, pulse slowly to blend, then process to high for about a minute until the soup is completely smooth and creamy. 
  9. Transfer the casserole to the table and serve with crème fraîche and toasted pumpkin seeds.

BK Tips

  • To make this recipe vegan, use vegan butter and vegan crème fraîche.

  • Kabocha squash or pumpkin can be substituted for the butternut squash.

  • Serve with crusty bread and Fino or Manzanilla Sherry.

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