Quiet streets, cold air , hot soup, and crisp, crunchy snow.......
Waking up to November snow.
It is so beautiful outside today. The sky is crystal clear and the walkers have the roads to themselves. The gentle wind is blowing the branches of the trees and sending a light sprinkling of crisp white snow to the ground.
It is a day for a roaring fire and a big bowl of hearty, warming soup. I do not plan to leave the fireside all afternoon.
HONEY ROASTED BUTTERNUT SQUASH SOUP
You can add a little more stock if you like a smooth runny soup or remove some from the recipe if you like it thick and gloopy.
1 large onion, roughly sliced
2 cloves of garlic, roughly chopped
1 medium butternut squash, peeled, deseeded and cubed
2 tbs of honey
a generous splash of olive oil
400mls of stock
cracked black pepper
a handful of sage roughly chopped
150ml cream or crème fraiche
Toss your onion, garlic and squash in the olive oil and honey and place it on a roasting tin. Roast in the oven at 180 until the squash has softened and is golden and sticky, it should take about 30 minutes.
Pour the contents of the roasting tray into a sauce pan. Pour your stock into the roasting tray and slosh it about to get all the tasty juice from the tray. Pour this into the saucepan. Add your sage, black pepper and let it come to a simmer for about five minutes. Turn it down and add your cream. Blitz with a soup gun and season to taste.
FOOD
DUBLIN