Roast Butternut Squash Soup

I love soups. There are so many different options to choose from. The most beautiful soups are made quickly and with minimal ingredients.
In Ballymaloe I learnt a formula for making soups, 1, 1, 3, 5.
1 part onion, 1 part potato, 3 parts your vegetables of choice and 5 times the amount in stock.

One of the key parts to make a successful soup is the first stage of 'sweating' the potato and onion base. The technique involves softening the potato and onion with butter and oil, covered with a little greaseproof paper and over a medium heat. Season well with salt and pepper. Cook gently for 5-10minutes until they soften but do not colour.

Ingredients:
50g butter
110g onions (peeled and diced)
140g potatoes (peeled and diced)
Maldon sea salt and black pepper
thumb size piece of ginger
1 large butternut squash
3 garlic cloves
700-800ml chicken stock
Creamy milk

Pumpkin seeds & fresh coriander to garnish


Method:
Preheat the oven to 200ºC. Peel and dice the butternut squash and place on a roasting dish with the garlic cloves. Roast in the oven until tender (20-25mins).

Melt the butter in a heavy based saucepan and allow to melt. Add the onions and potatoes, season well and toss in the butter. Cover with a little greaseproof paper and cook gently for 5-10minutes to allow it to soften.

Finely grate the ginger and add into the potatoes and onions. Once the butternut squash is tender add to the saucepan. Increase the heat and add in the stock. Allow to come to a gentle boil and cook until all the vegetables are tender. Puree the ingredients to achieve a smooth and silky consistency.
Return the soup to a simmer and add a little creamy milk.
Taste and correct the seasoning.
Serve in warmed bowls with some pumpkin seeds sprinkled on top and garnish with fresh coriander leaves.