Smoked Butternut & Apple soup

SERVES 6-8 AS a main course

INGREDIENTS

  • 750G DICED BUTTERNUT/PUMPKIN
  • 2 APPLES, CUBED
  • 3 CELERY STALKS, CHOPPED
  • 2 CARROTS, CHOPPED
  • ½ TSP CHOPPED GARLIC
  • ½ CUP FRESH SAGE
  • ¾ CUP OLIVE OIL
  • 5 DROPS SMOKING LIQUID (WW)
  • OLIVE OIL
  • 500ML VEGETABLE STOCK
  • 500ML PINK LADY APPLE JUICE
  • 500ML CREAM
  • SALT & PEPPER TO TASTE
  • CRÉME FRAICHE FOR SERVING

 

  • OPTIONAL: 250G STREAKY BACON (CRISPY FRIED) FOR SERVING

INSTRUCTIONS

  1. Preheat the oven to 220˚C (even 240˚C if you feel brave!)
  2. Roughly chop the vegetables and spread out in one layer in an oven pan. Add the Sage and Garlic.
  3. Drizzle smoking liquid and Olive Oil over the vegetables and sprinkle with Salt & Pepper
  4. Roast for 40-50 minutes until vegetables are nicely caramelised
  5. In the same pan, blitz the vegetables into a pulp and return to the stovetop on medium. (If you prefer, you can transfer content to a pot.) Add vegetable stock and apple juice and heat through. Taste and add salt & pepper if needed.
  6. Before serving, add cream, heat through and serve.
  7. Dollop with Crème Fraiche (and crispy bacon if you want to add meat) and enjoy!