2020 KEEN YOUNG COOK FINALIST: KATIE DAVIES

Roasted Squash Soup & Squash Scone

"I wanted to use something seasonal for the soup and scone, the recipe is also easy to follow, so fairly easy to make, but you still need to ensure the seasoning is spot on to make it truly delicious!"

Ingredients

  • 1 squash, peeled & chopped

  • 6 tomatoes, quartered

  • 2 red onions, quartered

  • 1 red pepper, deseeded & chopped

  • 1 bulb of garlic clove, unpeeled

  • Rosemary

  • Thyme

  • Olive oil

  • 200ml chicken stock

Scone Ingredients:

  • 300g butternut squash, cut into cubes

  • 50g butter

  • 250g self-raising flour

  • Pinch of salt

  • Ground black pepper

  • 2 tsp cumin seeds

  • 1 tsp paprika

  • ½ tsp chilli flakes

  • 50g parmesan cheese

  • 50g Perl Las Cheese

  • Thyme leaves

Method

For the soup:

Preheat the oven to 200 C.

1. Place all the vegetables in a large roasting tin, top with the garlic and herbs, sprinkle over oil and salt and pepper.

2. Roast for approx 25-30 mins, until the vegetables are soft but not coloured.

3. Tip all the vegetables into a food processor, removing the skins from the garlic, blitz adding the stock a bit at a time, you may not need all of it.

4. Pour the soup a little at a time into a saucepan through a fine sieve, to remove the skins from the vegetables.

5. Reheat, add more stock if necessary and season to taste.

 

Method for the scone:

1. Preheat the oven to 200 C.

2. Cook the squash in salted boiling water for 10-15 mins, until soft, drain and put back into the hot pan to dry out, not over the heat though. 3. Puree the squash in a food processor, or I use a nutri-bullet, set aside to cool.

4. Add the flour and salt to a bowl, then rub in the cubed butter until it resembles breadcrumbs.

5. Stir through the butternut squash to make a soft dough, add the spices, plenty of ground black pepper, some thyme leaves and sprinkle over both kinds of cheese.

6. Shape the dough into a ball, then flatten down slightly, mark the scone with the back of a knife into 8 equal wedges. (photo below)

7. Bake for 12-15 minutes until looking golden, tap the base, it should sound hollow once it's baked.

8. Grate over more parmesan cheese and sprinkle over more thyme leaves.

9. Serve the scone buttered, goes perfectly with Squash Soup.

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