Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Roasted squash soup with basil pesto

Serves 6

Ingredients

1 butternut squash
4 shallots/1 medium onion, finely chopped
olive oil
6 cloves garlic, in their skins
850ml/1½ pt chicken/vegetable stock
Salt and pepper
Juice of one lemon

For the pesto:

1 clove garlic
2 handfuls fresh basil
25g/1 oz pine nuts
110g/4 oz freshly grated Parmesan
100ml/ ¼ pt olive oil
Salt

Method

• Preheat the oven to 190C/375F/Gas 5.
• Cut the squash in half with a large knife (be careful as the skin can be very tough) and remove the seeds with a spoon. The seeds can be dried off, removing the stringy bits of squash attached to them. Leave on a baking tray in a warm area for a few hours and then toast in a medium oven with a little olive oil for 4-5 minutes. Once the cool, they will be lovely and crunchy and can be used as a snack or garnish.
• Place the squash halves on a roasting tray with the garlic. Brush the inside of the squash with a little olive oil and roast in the oven with the garlic for 30-40 minutes or until very tender. Remove from the oven and allow to cool.
• Whilst the squash is in the oven prepare the pesto. Put all the ingredients for the pesto in a food processor (or use a mortar & pestle) and whiz briefly until it becomes a rough textured sauce. The pesto will keep in the fridge for 2 weeks in an airtight jar. Taste and adjust the seasoning if necessary.
• Once cool enough to handle, scoop out all of the flesh and place in a large pan with the finely chopped shallots. Peel the roasted garlic and add the pulp to the pan.
• Add the stock and a little salt. Bring to the boil and simmer for 10 minutes. Blend the soup in batches until smooth. Return the soup to the pan and add the lemon juice a little at a time, tasting after each addition.
• Serve the soup with a dollop of pesto and some roasted squash seeds.