Butternut Squash, Pumpkin & Chilli Soup
Recipe by Aaron Duffy
Castle Leslie Estate
INGREDIENTS
One large white onion
Two cloves of garlic
One red chilli
One star anise
Two butternut squash
One pumpkin
Two litres of vegetable stock
One litre of cream
A bunch of fresh coriander
100ml crème fraîche
Cooking oil
Salt and freshly ground black
pepper, to taste
METHOD
Begin by peeling the onion, butternut squash, pumpkin and garlic. Slice the onion, pumpkin and squash into evenly sized pieces to ensure they cook at the same rate.
Heat a little cooking oil in a large pot over a medium heat.
Add the onion, pumpkin, butternut squash and garlic, cooking gently without allowing the vegetables to brown. Add the sliced red chilli and allow the vegetables to sweat over a low heat for 4–5 minutes.
Once the vegetables have softened slightly, add the star anise and vegetable stock. Bring to the boil and allow the liquid to reduce by half. Add the cream, return to the boil, then reduce the heat and simmer gently for 30 minutes. Remove the star anise before blending.
Transfer the mixture to a food blender, or use a stick blender, and blend until the soup is beautifully smooth and creamy.
Season to taste with salt and freshly ground black pepper. Blending the vegetables helps create a rich, velvety consistency. If the soup is too thick, simply add a little more vegetable stock until you reach your desired consistency.
Serve hot, garnished with freshly chopped coriander, a sprinkle of freshly ground black pepper and a dollop of crème fraîche.
Happy cooking!
ABOUT THE CHEF
Leading a team of over 30 across six kitchens, including the award-winning Snaffles Restaurant, Aaron Duffy is passionate about local and estate-grown produce. He sources seasonal ingredients from the historic walled garden and estate game, from venison and pheasant to rhubarb and duck eggs.
Aaron prides himself on keeping the distance his food travels in metres, not miles, combining sustainability with creativity. Working closely with the estate’s gamekeeper and grounds team, he crafts imaginative, seasonal menus that celebrate the very best of Castle Leslie Estate.