An elegant starter that even the most basic of cooks can knock up no problem. Creamy butternut squash, sweet roasted garlic, and a crispy rosemary finish. Serve with crusty bread and a cheeky grin. To find more recipes, restaurant reviews and more, check out Mr Dinner Date.
Timing: 60 minutes
1 butternut squash
1 bulb of garlic
500ml chicken stock
a small knob of butter
a few sprigs of rosemary
a teaspoon of cumin
salt and pepper
extra virgin olive oil
For the butternut squash and garlic: Pre-heat your oven to 180C. Peel and chop your butternut squash into 3cm chunks. Lay the squash on a baking tray in one even layer, drizzle with olive oil, season with salt, pepper and cumin. Toss so all is well coated.
Slice the tops off your garlic bulb, keeping it whole, exposing the tops of the cloves. Drizzle with olive oil, and wrap the whole bulb in tin foil.
Place both the butternut squash and the garlic bulb in the oven and roast for 30-40 mins or until tender. The squash should be soft and you should be able to squeeze the garlic easily out of its skin.
When the squash and garlic is cooked, place into a food processor and add a couple of ladlefuls of HOT chicken stock (may sure you pre-heat it before adding). Blitz in the food processor, adding ladlefuls of stock until the mixture thins out from a puree to a soup. Add a knob of butter at the end and give the soup a final blitz to give it a creamy finish. Check the seasoning and adjust as necessary. Set aside.
For the rosemary: Put a frying pan on a medium to high heat. Add a touch of olive oil and throw in a few sprigs of rosemary. The pan will splatter a bit but keep in control and move the pan off the heat if it gets too hot. You want the rosemary to crisp up without burning!
To assemble: Pour the hot soup into bowls, and lay a crispy rosemary sprig on top. Finish with a swirl of extra virgin olive oil and serve with crusty bread.
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