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Do take the trouble to roast the butternut! The dry oven heat really intensifies the earthy taste and sweetness. And you can use any yellow squash or pumpkin instead of the butternut. All depends what’s in season.

Roast Butternut & Brandy Soup
Keeping it short & simple!

Ingredients


  • 750 ml butternut chunks (about 3 cm square)
  • splash olive oil
  • 500 ml potato chunks
  • about 1.2 to 1.5 litres prepared vegetable or chicken stock
  • about 65 ml brandy (see hint)
  • sour cream or plain yoghurt to taste
  • salt and freshly-milled black pepper
  • to serve: grated Pecorino or white cheddar cheese, croutons and rocket



Chef's hint: If you do not use alcohol, simply omit the brand and call it Roast Butternut Soup!

Method


Place the butternut chunks on a baking sheet and splash with a little olive oil. Season to taste and bake until tender in the oven at 200º C, about 35 to 40 minutes. Meanwhile, cook the potato chunks in just a little of the stock until tender.

Remove the butternut from the oven and the potato from the heat and allow to cool a little. Now process or blend everything in batches until smooth. Return the mixture to the saucepan and whisk in any quantity of stock to thin it down to your taste or to have it as thick as you fancy. And if you want it smooth like silk, push the soup now through a sieve. Reheat the soup gently and when piping hot, remove from the heat and add the brandy and enough cream or yoghurt to your liking. (If you do it while simmering the yoghurt may split, so rather do it off heat.)

Finally, season to taste and serve each bowl topped with a little mound of cheese, a few croutons and rocket.

Serves 6 or more depending if it's a starter or main