Local Feature
ABSOLUTELY SOUP-ER! AS THE WEATHER TURNS COOLER,
TRY OUT VICTORIA’S FAVOURITE WINTER WARMER RECIPE.
Upcoming autumn & winter events
With the cold nights drawing in, we plan on keeping you warm with a host of amazing autumn and winter events and activities here on park. We’ve plenty planned, from spectacular Halloween and Christmas parties, to our “Build- a-Guy workshop” and everything in-between.
More information on upcoming events will be available from Reception on the Par Sands Facebook page and will be emailed out to you over the coming months.
Sweet Potato & Butternut Squash Soup with Lemon and Garlic Toast Ingredients
Method
For the soup 500g sweet potatoes, peeled and diced 1 butternut squash, peeled, deseeded and diced 1 tbsp clear honey 1 tbsp olive oil, plus a drizzle 2 onions, roughly chopped 3 garlic cloves, crushed 1l vegetable or chicken stock 1 tsp cinnamon 1 tsp grated nutmeg
100ml double cream
For the toast 1 tbsp olive oil 3 garlic cloves, crushed 100g butter, at room temperature 1 lemon zest
2 tbsp snipped chives 1 tbsp chopped thyme 2 ciabatta loaves, cut into slices
1. Heat oven to 220C/ gas 7 (200C fan oven). Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, turning occasionally.
2. Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.
3. Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and
bring back to a gentle simmer, and season to taste.
4. To make the lemon and garlic toast, gently warm the olive oil and garlic in a pan over a low heat for a few mins; the garlic should be softened but not browned. Remove from the heat and mix in the butter and lemon zest until smooth. Leave to cool, then stir in the chives and thyme.
5. Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black pepper.
AT
LEISURE 79 AUTUMN WINTER 2016/17
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