This is a delicious velvety soup with a beautiful orange colour to make you feel happy & cosy in this cold winter. The recipe comes from an issue of the “delicious magazine”. You know…one of those magazines that are filled with stunning food photos? The ones that when you see in a bookstore you keep flicking through the pages back and forth then rhythmically take a glance of its cover to confirm that it costs an arm and a leg. You repeat that for a few minutes, put it back and walk away. But somehow, 30 seconds later you have paid an arm and a leg and have walked out of the store with the magazine. However I must say, even for this recipe alone the mag was worth it!
Serves 6. Hands on time 25mins. Oven time 50 mins.
- 1 medium squash (about 1.2kg)
- Olive oil
- 2 onions, cut into wedges
- 3 apples, peeled and cut into wedges
- 1 +1/2 tbsp grated horseradish, from a jar
- 1 litre vegetable stock
- 200g good quality crusty bread
- 100g mature cheddar, grated
- Thyme springs
- Heat the oven to 200C/180C fan/gas 6. Deseed squash and roughly chop, toss with a glug of olive oil, season then put in a large baking tray. Roast for 10mins.
- Add the onions and apples to the tray and roast for 40 mins, tossing every now and then. Tip everything into a large pan add the horseradish and stock. Season well bring to simmer, then blend until smooth with a stick blender.
- Line a baking sheet with a baking paper, tear the bread into small chunks, toss in a bowl with a glug of olive oil, then spread over the baking sheet. Sprinkle the grated cheese over the bread, filling the gaps between the bread too. Bake for 8-10mins until golden and crispy.
- Ladle the hot soup into bowls, top with the cheesy croutons, then scatter with thyme springs to serve. Enjoy!
( The recipe is from: Easy Entertaining magazine).
Thanks for looking and come back soon! 🙂 x