Butternut Squash Soup
Best served with No. 3.
- 1kg Butternut squash, peeled, deseeded and sliced into large cubes. Keep the seeds
- 2tbsp Rapeseed oil
- 1 Large white onion, peeled and thinly sliced
- 2 Cloves of garlic, peeled and thinly sliced
- 800ml vegetable stock or chicken stock
- 100ml In the loop No. 3 pinot noir rosé Vermouth
- 100g Dairy free butter or Unsalted butter
- 5 Sage leaves, washed
- Preheat the oven to 200°C
- Toss the butternut squash in a roasting tin with 1 tbsp of the oil and 4 of the sage leaves.
- Roast for about 30 mins, until caramelised and cooked through. Wash the pith off of the saved squash seeds, pat dry and place these on a separate tray in the same oven for 5 minutes.
- Whilst the squash roasts in the oven, sweat the garlic and onion in a large saucepan for 3 minutes on a medium heat. Add the vermouth to the onions and reduce by half.
- Add the butternut squash into the pan along with the stock and bring this to the boil.
- Put the soup into a liquidiser and blitz. You may need to do this in a couple of batches. As the soup is blending add in chunks of cold butter to mix. This will give you a lovely, glossy finish. Season the soup to taste and serve in a bowl with some of the toasted seeds, the other sage leaf and good thick slices of toasted bread.