Serves
8
INGREDIENTS
- 1pc sliced in half length-ways and seeded butternut squash
- 1 cup trimmed, peeled and sliced carrots
- 1 cup rimmed, peeled and sliced celery heart
- 1 cup rimmed, peeled and sliced yellow onion
- 1 cup peeled, rinsed and medium slice leek white
- 2pc rinsed and leaves stripped fresh thyme
- 1L chicken or vegetable stock
- 250ml chardonnay or sauvignon blanc wine
- 2 tbsp unsalted butter
- flaked sea salt
- fresh ground black pepper
METHOD
- Position rack in center of oven, preheat to 350°F (175°C)
- Place squash cut-side upwards on sheet pan, drizzle with olive oil, rub to coat, season with salt and pepper
- Roast for 45-60 minutes or until knife tender, cool on a rack, reserve all juices, scoop out flesh, discard skin
- Heat butter, olive oil in a large pan, sauté carrot, celery, onion, leek, and thyme until golden brown and tender
- Deglaze pan with chicken stock and wine, combine all ingredients in the jar of a Blender
- Season with salt and pepper, secure lid, blend until desired consistency, add water to adjust, check seasoning
