Leek and Butternut Squash Soup with Pecan Crumbs.
This delicious soup is both vegetarian and vegan. The creamy, sweetness of the roasted butternut squash is a great complement to the sweet and oniony leeks. The crunch and texture is provided by the panko and pecan crumbs.
Serves 4.
In a large oven tray, put in
-1kg butternut squash, cut into chunks,
-3 cloves crushed garlic,
-2tbsp olive oil,
-salt and pepper.
Bake in 180c fan forced for around 35-40 minutes or until softened.
When the butternut squash chunks have cooled enough to handle, remove the skin and leave aside.
At the same time...
In a large saucepan, with a tablespoon of olive oil, fry
-500g chopped leeks,
-salt/pepper.
Cook, stirring occasionally until the leeks have softened, add
-500ml vegetable stock.
Leave on a gentle simmer and get on with the next bit.
The pecan crumbs.
In a frying pan, with 2 tablespoon of olive oil, fry
-50g panko breadcrumbs, with
-50g chopped pecans,
-1tsp cayenne pepper (adjust according to your taste).
Cook, stirring occasionally until golden brown.
Leave aside.
When the leeks are ready, add
-butternut squash chunks.
Use a hand blender to blitz the vegetables.
Stir through 1tbsp chopped chives.
Spoon the soup into a serving bowl.
Top with the crumbs.
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