By: Katy Boys
Meal Type: Lunch, Starter
Cook time: 2 Hours
Servings: Six Bowls
"Few things beat a steaming hot bowl of homemade soup on a cold day! This butternut squash soup is deliciously smooth and velvety in texture.Roasting the squash adds to the flavour and I’ve saved time by roasting the onions alongside. It is really worth making your own chicken stock – so easy in the Aga range cooker! See my recipe below for stock made overnight in the simmering oven - and have a try next time you have roast chicken!" Antonia
You May Need....
- A casserole dish
- Large frying/sauté pan - THE BEST one that you will ever use!
- A large tray that fits on your runners and a liner!
- Peel the squash and cut into chunky cubes, discarding the seeds. Cut the onions into wedges. Put the squash, onions and garlic cloves (unpeeled) into a large bowl and pour over the olive oil. Season with salt and pepper and mix thoroughly to ensure everything is well-coated in the oil.
- Tip onto a large baking tray and slide onto the second set of runners in the roasting oven. Roast for 40 minutes. Five minutes before the end of the roasting time, sprinkle on the sage and return to the oven.
- Pour the stock into a large saucepan or casserole and bring to the boil on the boiling plate. Remove the garlic cloves from the baking tray and squeeze out the roasted garlic into the stock. Tip the roasted squash and onions into the stock and bring back to the boil.
- Blend the soup, using a stick blender until smooth. Season to taste.
Antonia's tips: Why not serve the soup with some croutons, so simple to make in your aga range cooker? Coat cubes of stale bread in olive oil and spread out onto a baking tray or roasting tin. Place onto the floor of the roasting oven for approximately 5 minutes – turn every few minutes and keep a close eye to be sure they don’t burn! Crispy sage leaves also make an attractive and flavoursome topping. Brush the sage leaves with a little olive oil and place on the tray alongside the croutons until crisp - YUM!
"Making stock in your aga range cooker is so simple! You simply throw everything into a big pot, bring to the boil and then leave in the simmering oven overnight. The next morning you have a big pan of flavoursome stock to use in soups, sauces and risottos. I freeze this in small bags or pots, ready to use whenever I have need." Antonia
Our friend Barbara and Blake & Bull community member gave us this tip too, freeze your bones until you are ready to use them!
You may need...
- A casserole dish that can go from hob to oven
1 leftover chicken carcass
1 stick celery
1 large onion
2 bay leaves
1 tbsp. peppercorns
Method - so easy!
- Roughly chop the vegetables (no need to peel – just a quick wash) and place into a large pan with the chicken carcass and other flavourings. Cover with water and bring to the boil on the boiling plate.
- Place a lid on the pan and transfer to the simmering oven overnight (or for a minimum of 6 hours). In the morning, remove from oven and skim off any scum that has risen to the surface. Strain the stock and use immediately or freeze for use at a later date.
Use whatever vegetables you have to flavour the stock – the above is a guide only. Add herbs - lovage for example intensifies the celery flavour.
This nourishing recipe has been scribed and tested by community member Antonia, who is a hard working mum with two boys. Her recipes are trialed in her much loved Aga range cooker and devoured by her family, allowing Antonia to provide accurate tips and advice on how to make the dishes a success! Go check her work out! She is a country girl, happily surrounded by an excitable Lab, her dear husband, two boys and the Cotswolds.