Roast butternut soup with Camembert

Recipe from: 13 October 2015

Ingredients 11
Time 00:20
  • 2
    red peppers, halved and seeded
  • 800
    butternut, cubed
  • 1
    head of garlic
  • 50
    olive oil
  • 50
  • 2
    medium onions, chopped
  • 120
    dry sherry
  • 1
    chicken or vegetable stock
  • 250
    streaky bacon, chopped and grilled
  • until crisp
  • 1
    ripe Camembert round, cut into wedges


1 hour

Place the red peppers and the butternut in a roasting pan. Slice the top off the garlic to expose the flesh, then add it to the pan. Drizzle all the vegetables with olive oil. Roast at 200°C for 20 to 30 minutes or until tender.

Remove from the oven and press the flesh out of the garlic skins, then discard the skins.

Heat the butter in a saucepan. Sauté the chopped onions until soft. Add the roast vegetables and sherry. Cover and simmer over a low heat for 15 minutes. Transfer the mixture to a food processor and blend until smooth.

Return the mixture to the saucepan and add the stock. Bring to the boil, then reduce the heat and simmer for 10 minutes. Season to taste with salt and freshly ground black pepper.

To serve top each serving of soup with crisp bacon pieces and wedges of Camembert. Serve immediately.

Text and Image from Ideas magazine.

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Read more on: butternut  |  blended  |  bacon  |  winter  |  soup  |  recipes

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