Welcome to Longmead House

Jaunary is National Soup Month

Who remembers the Soup Dragon from the Clangers? We love home made soup here at Longmead and you will often find me ‘creating’ tasty soups from leftovers. There is nothing like a bowl of steaming soup and crusty homemade granary bread for a warming and comforting lunch. I tend not always to use recipes but one of my favorite is Roasted Butternut Squash and Cumin soup Comforting, colourful and delicious. Here is my version of the recipe :


Roasted Butternut Squash and cumin soup

Ingredients

  • 1 x Med / Large Butternut squash
  • cut in half with seeds scooped out
  • 1 med Carrot peeled and diced
  • 1 med potato peeled and diced
  • 1 med onion peeled and diced
  • Salt/ Pepper
  • 1 tsp ground Cumin
  • 700 ml ( 3 cups) Vegetable or chicken stock
  • Dash of Cream to finish
  • Toasted pumpkin seeds to garnish

Method

Cut the butternut squash into large wedges and place on baking tray
Rub oil, sprinkle with salt and pepper and ½ tsp cumin across the wedges
Roast in hot oven for approx. 30 -40 mins
Remove and leave to cool
Peel and chop the carrot, onion and potato into med dice
Put the onion in a saucepan with a small amount of oil and cook over med heat until translucent and soft.
Add the carrot and Potato
Peel the skin from the flesh of the cooled butternut squash.
Add the softened flesh of the butternut squash to the pan
Sprinkle with salt, pepper and ½ tsp cumin
Add 1 – 1.5 pints of vegetable or chicken stock to the pan
Put a lid on the bring the liquid up to a boil.
Turn down the heat and let it continue to simmer for 15- 20 minutes
When soup cooled slightly blend smooth using either a hand held blender or put into a liquidiser (beware if the soup is still hot)
To serve add a touch of cream and a sprinkle of toasted pumpkin seeds on the top