Popular
searches:
6
1h 30 min
Roasted Pumpkin Soup
Soup
Optional: Garlic Bread
Method
- Preheat the oven to 180°C fan bake.
- Carefully cut the butternut squash in half and scoop out the seeds. Place cut side up on a large roasting tray, drizzle with olive oil, season with salt and pepper and bake for 1 hour. Set aside.
- Heat two tablespoons of butter in a large pot on a medium heat. Add the onion, celery, carrot and garlic, season with a pinch of salt and pepper and cook for around 10 minutes, until softened.
- Add the baked squash (skin and all) and stock to the pot. Bring to a boil and simmer for 5 minutes, breaking up the butternut squash with a wooden spoon.
- Turn the heat off and use a stick blender to whiz the soup to a smooth consistency, or pour it into a blender (in batches if necessary) and purée until smooth. Add herbs and spices of your choice (we recommend nutmeg, cloves and some chilli flakes).
- Stir through the cream, season to taste.
Garlic Bread
- Place the butter, garlic and herbs in a large bowl, season with salt and pepper and mix well. Halve the mixture and place each half on a separate sheet of greaseproof paper. Roll each sheet around the butter to form a cylinder, twisting the ends like a Christmas cracker.
- Place in the fridge for a few hours to firm up.
- Once the butters are firm, unwrap and slice into 1 cm rounds. Place the rounds in a freezer-proof bag and pop in the freezer.
- When you’re ready to make garlic bread, simply take the butter rounds from the freezer, pop onto sliced French bread and grill until golden and bubbling.
Cream & Custard
Anchor Long Life Dessert Cream
Whatever you need it for, whenever you need it. Anchor Longlife Dessert Cream is ready when you are.
- Cooking and baking
Unit Sizes: 250mL
Butter and Spreads
Anchor Butter
A traditional Kiwi butter, Anchor’s 100% pure butter is a must-have in the kitchen.
- Cooking and baking
Unit Sizes: 500g
