This is a velvety gorgeous soup inspired by a recipe in Hugh's Veg everyday cookbook. Looking for a different soup for Christmas this year and having a butternut squash on the shelf I decided if Hugh paired the squash with fennel for his lasagne then I was safe to do it for soup. The essential part of the recipe is to roast the two veg. Good luck. Karen
Rate this recipe:- 15-20 minutes-veg
- 40 min-roasting, 1-2 hours for cooking the soup on the hob.
- 8-10
- 1 good sized butternut squash
- 1 med to large fennel bulb
- 1/4 celeriac
- 1 leek
- 6 cups vegatable or ham stock
- 1 veg stock cube-optional
- cream
Preheat the oven to 190 degrees.
Cube the squash and fennel and place in a roasting tin. Pour olive oil over the veg and season to taste. With your hands or spoon stir the veg until completely covered with oil and seasoning. Place the roasting tin uncovered in the oven for 30-40 minutes.
While the veg are roasting heat the stock in a pot on the hob at medium heat and place the cubed celeriac and the leek into the stock. If using ham stock and it's not very salty you may need to add a veg stock cube to the stock.
Add the roasted veg to the stock and cook 1-2 hours until the celeriac is cooked through.
Blitz the soup with that blitzy thing until smooth. Add 2 tablespoons of cream and blitz again.
Take a taste and experience some food heaven!! Enjoy!
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