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Spiced Roast Butternut soup

SERVES 4-6

Ingredients

  • 100 g butter, melted
  • 3 tbsp golden syrup
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • pinch of ground nutmeg
  • salt and freshly ground black pepper
  • 750g butternut pieces
  • 4 tbsp butter
  • 1 onion, chopped
  • 4 sticks soup celery, sliced
  • 2 carrots, peeled and diced
  • 2 leeks, sliced
  • 1.5 litres chicken stock
  • finely grated rind and juice of 1 orange
  • 100 ml pouring cream
  • chopped fresh herbs (such as chives or thyme) to garnish

Method

  1. Combine butter, syrup, allspice, cinnamon, cardamom, nutmeg and seasoning in a small bowl. Pour over butternut and toss
  2. Place butternut on a lightly greased baking sheet and roast at 180 °C for 30-40 minutes, until tender and golden brown. Remove from the oven and set aside.
  3. In a large saucepan, melt 4 tbsp butter and sauté onion until softened.
  4. Add the celery, carrots, leeks, and butternut. Stir, place the lid on the pan, and allow to cook for 5 minutes.
  5. Add chicken stock, orange rind and juice.
  6. Simmer uncovered for 40 minutes, until vegetables are soft.
  7. Purée in a food processor or use a stick blender. Season to taste.
  8. Serve in heated soup bowls. Garnish with a swirl of cream and chopped fresh herbs.

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