BUTTERNUT SQUASH SOUP | Scholarspride.com

How to Cook: BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN DAMPER

Ingredients:

90g (3 1/4 oz) butter
3 shallots, finely chopped
1 butternut squash, approx. 1kg (2 1/4 lb),
peeled, deseeded, and diced
750ml (1 1/4 pints) chicken stock
250ml (9fl oz) cider
1/2 tsp freshly grated nutmeg

FOR THE DAMPER

225g (8oz) self-raising flour
sea salt and freshly ground
black pepper
85g (3oz) butter, chilled and diced, plus
extra for greasing
25g (scant 1oz) Parmesan cheese,
grated
1 tbsp chopped sage

TO GARNISH

4 large sage leaves
4 tbsp soured cream

Directions:

Preheat the oven to 200 C (400 F/Gas 6). For the damper, sift the flour into a large bowl and season to taste, remembering the Parmesan is already salty. Rub in the butter until it forms a mixture resembling fine breadcrumbs. Then add the Parmesan and sage and bring together with 2-3 tbsp cold water to form a soft dough. Tip onto a board, knead briefly then shape into a round, flattening to form a circle about 14cm (5 1/2 in) in diameter. Transfer to a lightly greased baking sheet, cut a deep cross in the top of the damper, and bake for 30 minutes or until golden and the base sounds hollow when tapped. Cool slightly on a wire rack.

Meanwhile, make the soup. Melt 75g (2 1/2 oz) of the butter in a large saucepan over medium heat. Add the shallots and saut for 3 minutes. Add the squash and saut for a further 2 minutes and then add the stock, cider, nutmeg, and some seasoning. Bring to the boil, then reduce the heat slightly and simmer for 15 minutes or until the squash is tender. Blend using a hand-held blender or by transferring to a food processor until smooth. Season to taste.

Melt the remaining butter in a small frying pan over medium heat. Add the sage leaves for the garnish and cook for about 30 seconds or until crisp, turning halfway. Set aside on kitchen paper.

To serve, divide the soup between 4 warm bowls, top each with 1 tbsp of soured cream and garnish with a sage leaf. Break the damper into 4 and serve with the soup.

PREPARATION TIME
20 minutes

COOKING TIME
50 minutes

SERVES 4

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Source: http://www.scholarspride.com/2012/02/21/butternut-squash-soup/

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