Roasted butternut squash & corn chowder

A traditional chowder contains fish, potato and corn. My vegetarian variation keeps the corn and potato – albeit sweet potato – and is served with crusty bread. It is an entire meal in a bowl. To make life easier, roast the butternut squash the day before and refrigerate, then combine the other ingredients when you are ready to cook them.

Preparation time: 15 minutes | Cooking time: 35 minutes | Serves: 6 People[divider]

Ingredients:

500g butternut squash- peeled and cut into cubes
4 tablespoons olive oil
4 cloves garlic –peeled and finely chopped
2 large red onions- peeled and finely chopped
6 spring onions – trimmed and roughly chopped
1.5 litres vegetable stock
1 red chilli – de seeded and very finely chopped
1 sweet potato (250g approx) – peeled and cubed
500g frozen sweet corn
Sea salt and freshly ground black pepper – to taste

Get The Jewish News Daily Edition by email and never miss our top stories Free Sign Up

Garnish: Sprigs of fresh parsley

Method:

1. Pre-heat the oven to 200 C/ 400 F/ Gas Mark 6.

2. Place the cubed butternut squash and garlic on a tray lined with baking parchment paper.

3. Drizzle over 2 tablespoons olive oil and salt and pepper. Roast for 20 minutes.

4. Heat the remaining olive oil in a deep saucepan. Sauté both onions and chilli for about 2 minutes.

5. Add the stock, sweet potato, sweet corn and bring to the boil.

6. Stir in the roasted butternut squash, continue to simmer for 5 minutes. Season to taste.

To serve the stylish way: Ladle the soup into warmed bowls and garnish with sprigs of parsley.

Next week: stuffed figs with walnuts

Click here for more details about Denise Phillips and her cookery classes