As we head for even cooler days and darker evenings, now’s the proper time to benefit from in season butternut squash with a hearty soup to heat the cockles. This vibrant and comforting soup recipe from Miele’s head improvement chef, Andrew Scott is boosted with a rind of parmesan, which supplies the soup a fantastic mellow flavour whereas additionally serving to to scale back meals waste. Learn on for this tremendous easy recipe that each one are certain to take pleasure in.
Components
1kg butternut squash, minimize into 1cm cubes
2tbsp veg oil
1 sprig of rosemary
1 onion, finely chopped
Rind of parmesan (optionally available)
2 garlic cloves, finely chopped
700ml vegetable inventory
Salt and pepper to style
75g pumpkin seeds, toasted
Further virgin olive oil
Parmesan shavings
Methodology
1. Preheat a Miele Mixture Steam Oven at 190°C on the Fan Plus setting. Scatter the cubed butternut squash and rosemary on a baking tray, drizzle with the vegetable oil and season with salt and pepper. Switch to the preheated oven and roast on Mixture mode on Fan Plus at 190°C, with 40% moisture for half-hour.
2. Switch the squash and rosemary to a deep stable steam container together with the onion, garlic, parmesan rind and inventory. Steam for 20 minutes at 100°C.
3. Take away from the steam oven and stir properly, eradicating the parmesan rind. Blitz the soup in a liquidiser till clean.
4. Go by a high quality sieve, pushing by with a ladle.
5. Serve in cups or bowls and garnish with some toasted pumpkin seeds, parmesan shavings and drizzle with further virgin olive oil.
