91热爆

This soup makes the most of two of winter’s finest ingredients. The slow-roasted squash and apple combined with the spicy flavour of cider (or apple juice) to make a warming and delicious first course or light lunch.

Serves 6-8

Ingredients

3 large cooking apples/450g/1lb – peeled, cored and halved
900g/2lb prepared butternut squash flesh – cut into large chunks
2 onions – cut into chunks
2 carrots – cut into chunks
3 cloves grlic – finely chopped
1 tsp fresh rosemary – chopped
½ tsp ground ginger
½ tsp ground mace
25g/1oz soft brown sugar
25g/1oz butter or 1 dsp olive oil
4-6 tbsp water
570ml/1pt vegetable or chicken stock
275ml/½ pt cider or unsweetened apple juice
Salt and freshly ground black pepper

Horseradish Cream
2 tsp. Horserqadish sauce
125 mls. Greek yoghurt

Method
Preheat the oven to 200C/gas mark 6. Place the apples, squash, onions, carrots, garlic, rosemary, ginger, mace and sugar in a roasting tin. Mix well. Dot with the butter or drizzle with oil and sprinkle the water over the top. Cover with foil and roast until all the vegetables have softened, approximately 1-1 ½ hours.

Scoop some of the vegetables from the roasting tin and place in a food processor. Add some of the stock and puree until smooth, then pour into a large saucepan. Repeat until all the vegetables have been pureed.

Stir in the remainder of the stock and the cider or apple juice and bring to the boil. Reduce the heat and simmer gently for 10-15 minutes to blend the flavours. Season to taste.

Meanwhile, in a separate bowl, mix the yoghurt, horseradish cream and use to garnish the hot soup with a little corriander or Basil.