- 1.25 kg butternut squash, peeled, deseeded and diced into cubes
- 1 large onion, roughly chopped
- 2 large carrots, peeled and roughly chopped
- 2 red peppers, deseeded and roughly chopped
- 6 tbsp olive oil
- 1.5 tbsp clear honey
- 130 g slices white bread
- 3 tbsp dried mixed herbs
- 5 cm fresh root ginger, peeled and roughly chopped
- 1.7 l vegetable stock
- 175 g Philadelphia Original
- salt and black pepper
Honey Roast Squash and Red Pepper Soup
Honey Roast Squash and Red Pepper Soup
60 min
A Roasted Butternut Squash soup, that is quick and simple to make, can be made in advance. A seasonal Autumnal soup than can be made and cooked in under an hour with butternut squash.
A recipe developed exclusively for Philadelphia Professional by Gareth O’Hara
Serves 10
Ingredients
Method
1. Preheat the oven to 180 °C.
2. Place the diced squash, chopped onion, carrots and peppers into a roasting tray and cover with 3 tbsp of olive oil, making sure all the ingredients are generously coated.
3. Drizzle over the honey and roast for 30 minutes until golden brown and caramelised.
4. Tear the bread slices into small pieces over a roasting tray and drizzle with 3 tbsp olive oil. Add the herbs and season to taste with salt and pepper.
5. Bake in the pre-heated oven for 10 minutes.
6. Heat the remaining 2 tbsp olive oil over a medium heat in a heavy based saucepan of at least 4 litre capacity. Fry the ginger for 1-2 minutes then add the vegetable stock and bring to the boil.
7. Add the roasted vegetables to the stock and blitz until smooth.
8. Add the Philadelphia and continue to blitz until velvety and smooth.
9. Season with salt and pepper and top with herbed croutons.
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