To celebrate the change of the seasons, the Senior Sous Chef at The Stables shares his favourite dish using the versatile, delicious and full of colour vegetable – butternut squash. Squashes are so seasonal in autumn; they taste amazing and are incredibly good value. You can swap the butternut squash for pumpkin by using the same recipe, but adding a teaspoon of mixed spice.
This is our family’s favourite soup at this time of year, and we also cook it in The Stables restaurant using our super-fresh home-grown squashes from the Walled Garden. Enjoy!
Laszlo Szabo, Senior Sous Chef at The Stables Restaurant
|1kg butternut squash|
|5 sage leafs|
|extra virgin olive oil|
|1 litre vegetable stock|
|100ml coconut milk and some for serving|
|1 garlic clove|
|salt and pepper to taste|
|1.||Preheat the oven to 175c.|
|2.||Deseed and roughly chop the squash, peel and slice the shallots and the garlic, then peel and finely grate the ginger.|
|3.||Place the squash, shallots, garlic and the sage in a large mixing bowl with a splash of olive oil and a pinch of salt and pepper.|
|4.||Mix it all together.|
|5.||Line your baking tray with parchment paper and place the mixture on it.|
|6.||Roast in the pre-heated oven for 20 mins until the squash starts to crisp up on the edges.|
|7.||In a large cooking pan, add the coconut milk, vegetable stock, ginger and the baked squash mix. Bring it to the boil then let it simmer for 15 minutes.|
|8.||Blitz it with a stick blender. Season to taste with salt and pepper and squeeze in the lime juice. Finish with a splash of coconut milk and some olive oil.|
Tip: When you prep the squash, collect the seeds and toast them in a hot pan with a pinch of salt, without adding any oil. When the seeds are toasted you can use them on top of your soup to add texture.