A Sage, Squash and Celariac Soup for blustery days.

Big batch soup cooking really signals the arrival of colder weather to me and today is no exception. After a muddy, windy run on the common this morning, I came home needing a warming bowl of soup. Packed with nutrients, this one is an all round good-egg. Feel free to add in any other root veg you have hanging around the kitchen.

 

Sage – a tablespoon, chopped.

2 medium butternut squash

500g celariac, diced

1 medium onion, diced

2 celery stalks, diced

2 carrots, diced

1.5-2 litres of veg stock depending on how thick you like your soup

Natural yoghurt to top

Nigella Seeds

Olive oil to drizzle

Crusty bread to dunk

 

Preheat oven to 180c

Top and tail the butternut squash, cut into quarters lengthways and lay flesh side up in a baking tray. Season well with salt and pepper and drizzle with olive oil. Sprinkle the sage over the squash, then if there is any left in the pack, tuck a couple of sprigs into the sides of the baking tray. Roast for 45-50 minutes until tender.

In the meantime, sweat the celeriac, celery, carrot and onion with olive oil on a low heat until nice and soft. Season well and add the scooped out flesh of the butternut squash.

Add your stock and simmer for 30 minutes, then blend until smooth. Ladle into a bowl and add a swirl of natural yoghurt, a drizzle of olive oil and a good sprinkle of Nigella Seeds – and don’t forget the bread!

For best results, wear a fur cape whilst dishing up and mutter ominously that ‘Winter is coming’ as you place the soup in front of your guest.

 

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Carrot, Apple and Roasted Butternut Squash Soup

Christmas has been and gone and it really was lovely, but we are nearing the end of January now (which, for the record always feels about six weeks long) and as we tick over into February, I am always desperate for Spring to arrive. I have spent much of this month wondering when the days will get longer (soon), when will we start walking to school in warm early spring sunshine (er, that’s never happened) and when will Winter runs not be spent soaking wet, freezing cold and fighting gale force winds (hmm, again…).

As a small time food blogger with all the patience of a three year old, one of my ’issues’ with this time of year is the lack of daylight (first world problem anyone?) – that orangey-yellow pixelated light that is cast over all photos taken after 3pm drives me a bit mad, which is silly really because all moaning aside, Winter is beautiful –  particularly in this part of the world, where the low light over the sea gives the waves that amazing off white hue, and the shops are full of glorious root vegetables and greens. Plus, Winter was made for slow cooking, baking, soups, stews and feel good food and there is nothing not to like about that…

Below is the recipe for my current favourite soup – carrot, butternut squash and apple with thyme. I like it with a slab of warm, buttered sourdough and at least three holiday magazines. It’s dead easy – let me know what you think.

 

1 x small butternut squash

7-8 decent sized carrots

2 apples (whatever is loitering in the fruit bowl)

Fresh thyme

1 bay leaf (fresh or dried)

Vegetable stock – 600ml

Salt and pepper to taste.

Creme fraiche

 

Halve and drizzle the squash with olive oil before baking in a low oven with a few sprigs of thyme and a bay leaf – time will vary depending on the size of the your squash.

In the meantime peel, chop and boil your carrots and apples in the vegetable stock, making sure to add the apples towards the end of the cooking time.  

When everything is cooked, add in your roasted butternut squash and some more thyme before whizzing everything up in a blender. At this point you might want to add more stock or water depending on how thick you like your soup – I like mine quite thick. Season to taste, sloop into a bowl, then shake on some thyme leaves and a good sized spoonful of creme fraiche.

Best enjoyed after a freezing cold dog walk while someone else is bathes your sodden, muddy dog.

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Like what you’re reading? Find me on Instagram at @eastdevoneats