Tag Archives: roasting

Roasted Carrot and Butternut Squash Soup


Butternut squash is so common in the supermarkets these days and is a great standby for roasting for dinner, or in this case roasting for soup. Similar to a pumpkin, it becomes sweeter and richer the darker the orange.  And although like the tomato, it’s technically a fruit, it is a good source of fibre, vitamin C, manganese, magnesium and potassium, and a really good source of Vitamin A and Vitamin E.

Roasted Carrot and Butternut Squash Soup


2 tablespoons of olive oil

25g butter

1 medium onion, diced

1 stick of celery, washed and sliced

600g carrots, peeled/ scrubbed and chopped

½ butternut squash, peeled and chopped

2 pints homemade chicken stock or water

salt, freshly ground pepper

Garnish pesto or toasted walnuts


Preheat the oven to 180oC.  Add the oil to a roasting tray and toss the chopped carrot and butternut squash in it.  Roast for 30 minutes until starting to colour.



Melt the butter and sweat the onion and celery for 10 minutes with a lid on. Then add the carrots and squash.  Cover and cook gently for 5 minutes, stirring occasionally.  Add the chicken stock and return to a simmer.  Season well with salt, pepper and sugar.  Bring to the boil with the lid off and cook for approx. 5 minutes until the vegetables are just tender.

Liquidise and add more stock for a thinner consistency.  Serve hot with a blob of pesto or the toasted walnuts.

If this soup is made ahead, reheat uncovered and serve immediately. It will lose its fresh taste and bright lively colour if it sits at length in a pot.



I’m not a pheasant plucker….

Or even a pheasant plucker’s son.  Thank goodness.  Week one in Ballymaloe we plucked game.  It is a thankless job.  Difficult, time consuming, and just a little icky.

My poor Pheasant

My poor Pheasant- Thankfully the picture is blurry

Even though we did our best, the poor bird looked a little worse for wear.  So when I decided on Pheasant for dinner last night, I wanted to give it as much love and attention as I could as it was so beautifully prepared.

Pheasant prep

Pheasant prep

And really, in essence, simple is best (Yes, Rory, I was listening).  So I seasoned with both salt and pepper, and rubbed a generous amount of good quality olive oil all over the skin.  A small drop of our honey was rubbed on the breast, and it went into a medium oven for 45 mins. I had put some beetroot into roast an hour previously, with some crushed garlic and thyme.  At this time of year it needs lots of love to make to shine as it’s getting a bit old.

Beetroot ready for roasting

Beetroot ready for roasting

But for fresh greens we had some purple sprouting broccoli that I had picked only an hour before it was cooked.  Without doubt this is one of my favourite vegetables.

The freshest of fresh brocolli

The freshest of fresh broccoli

Served with a simple salad, with foraged greens from our lane, it made for a delicious dinner, and was enjoyed by all.  A rather posh dinner for a Tuesday night, but what the hell.

Roasted Pheasant

Roasted Pheasant