James Strawbridge’s Roasted Squash Soup

James Strawbridge's Roasted Squash Soup Portrait

This soup is simply autumn in a bowl. Vibrant, nutritious butternut squash, roasted for sweetness with shallots, harissa and sage. Serve with a generous sprinkle of toasted focaccia croutons. Comforting and warming on chilly days. 

Serves 4

Ingredients:

Method:

  1. Preheat your oven to 200°C and place the chopped squash, peeled and halved shallots and a few sprigs of sage into a roasting tray. Drizzle with olive oil and add a teaspoon of harissa paste and mix to coat the squash. Season and roast for 35-40 mins. 
  2. Remove from the oven when the squash is soft and caramelised, then add to a saucepan with the vegetable stock. Simmer for 5-10 mins and then blitz with a stick blender until smooth. Season to taste and add a little hot water to slacken the consistency if required. 
  3. To prepare the croutons, dice the focaccia and fry in a non-stick pan with the herb butter, pumpkin seeds and 12-15 sage leaves. Cook until golden and crispy. To serve, pile the croutons on top of a steaming hot bowl of the spiced soup.  
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