Monday, November 23, 2009

Souper Supper

Firstly, a massive thank you to those who racked their brains for Last Supper suggestions. You all really know how to make me ravenous!

I have picked out a delicious 3 course meal from your ideas (open to debate if any more come along) but I am not going to give anything away just yet. Only when I have all the ingredients together, will I let slip what will be sizzling away in my oven...

Due to Mattie's 'Season is all' comment, I have chosen a menu which satisfies the Winter taste buds - something wholesome and warming as the months begin to freeze up...But enough with that - I've said too much already!

This week's blog is dedicated to my own last supper starter, but instead of a taster for meals to follow, I intend it to be a Sunday-Night-Supper, or the perfect Autumn/Winter lunch.
The recipe is taken from the Real Island Food Company - a fantastically friendly duo, Jackie and Rachel, who deliver to-the-door fresh goodies from local producers on the Isle of Wight.*

This recipe is SO delicious and unbelievably good comfort food. We added scrumptious Oak Roasted Tomatoes from The Tomato Stall, which give it an added smoky flavour to complement the nutty sweetness of the butternut squash - along with a hunk of still warm toasted soda bread.

You must must must try it!

Roast Tomato and Butternut Soup

Creamy, full of flavour and very warming - this seasonal soup is perfect to serve at a Bonfire party, or team it up with a Graces Bakery French stick and you've got a great lunch!

1 kilo of ripe Isle of Wight tomatoes (Cherry toms have the best flavour)
1 medium Butternut squash from Ben Browns farm in the Arreton Valley
2 cloves Isle of Wight (The Garlic Farm ) garlic
fresh thyme leaves
300 ml Coppid Hall farm double cream
300 ml good quality vegetable stock (water will be fine too)
1 tsp Demerara sugar
freshly ground sea salt and pepper
olive oil

Preheat oven to 170 degrees C.

Place the tomatoes on a roasting tray and drizzle with olive oil, season well with salt and pepper. Roughly chop the peeled garlic cloves and mix in with the tomatoes. Roast in the oven for 20 – 30 minutes until softened and starting to colour (20 – 30 minutes)

Peel the Butternut, and cut into chunks. Place on a roasting tray and season with salt and pepper. Sprinkle with thyme leaves. Roast in the oven until soft and easy to squash with a fork. (approx 30 mins)

When cooked, place the tomatoes and Butternut in a large saucepan. Add the water or stock and sugar and bring to a simmer. Simmer gently for 5 mins. Using a hand held blender, liquidise until smooth (until you can’t see or taste any tomato skin in the liquid). Add the cream, season to taste and warm through for serving.

Enjoy with a chunk of fresh bread and butter.

A real winner! INDULLLLGE.

* delivery on hampers and gifts is now available off the Isle, so check out to get your hands on some delicious real island food! I HIGHLY recommend...


  1. Yum buckets! You have cheered me up at work. xx

  2. This is just as good skimped a bit - I used fewer fresh tomatoes but a good handful of the oak roasted ones. Still very delicious xxx Mum