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Butternut squash and sausage soup
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This is a favourite with Sophie’s kids. It can be made with all sorts of roast veg, but the sweetness and texture of the squash are great as a main ingredient or alternatively leave the sausages out if you want a veggie dish.
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Ingredients
- 7 Juniper berries
- 1.5 tsp caraway seeds
- 1 Butternut squash, peeled, seeded and chopped
- 2 small Sweet potatoes, peeled and chopped
- 2 Parsnips, peeled and chopped
- 2 Carrots, peeled and chopped
- 2 tbsp Olive oil
- 6 pure pork Sausages
- salt and black pepper
Method
1. Preheat the oven to 190ºC/375ºF/gas mark 5.2. Crush the juniper berries and caraway seeds with a pestle and mortar.
3. Put all the veg, the oil, spices and seasoning in a large roasting pan and mix with your hands until the veg are well coated with the oil and spices. Pop into the oven for 45 minutes or until the vegetables are golden and soft, turning over once halfway through cooking, to ensure they are evenly roasted. Remove from the oven and leave to cool.
4. Meanwhile, fry the sausages in a large pan.
5. Purée the vegetables with enough water to give a lovely soupy consistency and season to taste. Remove the sausages from the pan and slice them. Pour the soup into the pan, add the sausages, stir through, then reheat.
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Latest Comment
View all comments (4)Have just made this for dinner as I was also making a cake using squash! I hate soup but love roasted root veg so fancied giving this a try! LOVED it and will def make it again, really happy with how it turned out! :-)
putting a large dollop of soured cream in the bowl makes great texture and flavour
Adding chilli and fresh coriander helped this turn out yummy!
Looked fantastic on the show but it didn't turn out like that when we cooked it. The soup needed stock afterall and just never worked. Mind you that's probably down to my cooking . Thanks all the same for the idea.Iain and Karen MacDonald :larbert.