Pumpkin and Fennel Soup
Over a year ago
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Ingredients
Accompaniment
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Description
This soup was inspired by the contents of the organic veg box that sniffy wife insists on buying every week. See also my recipe "Root Veg Delight".
Method
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1
Peel and de-seed the squash and cut into fairly big chunks.
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2
Clean up fennel and cut into quarters.
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3
Toss squash and fennel in a little oil, place on a baking tray and roast in a medium oven until soft (about 40 mins probably).
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4
While this is cooking chop leeks and celery and saute in a little oil with a knob of butter added.
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5
When all ingredients are cooked combine in a pan, add the apple juice and sufficient water to cover the contents. Bring to boil and simmer for 15 minutes.
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6
Remove from heat, allow to cool a little and blend.
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7
Add more water to bring the total volume up to about 2 pints.
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8
Re-heat and season to taste
Chef's Tips
Stir in some plain yoghurt before eating.
I only use sugar pumpkin because we tend to get a lot of these, but I'm sure butternut squash, with it's milder flavour, would work fine.
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