Cook’s Matches have been a mainstay of British kitchens for over 40 years. Their iconic packaging being an instant reminder you’re home and ready to cook. Cook’s Matches are the go-to match for home-chefs and the perfect utensil for the kitchen.
With our rich heritage, it was only right we partnered with a British chef of the highest calibre. As such, we are excited to announce our partnership with one of the nation’s most popular and successful British chefs; Tom Kerridge.
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- 100g butter
- 1 onion, diced
- 2 garlic cloves, grated
- 1kg butternut squash, peeled, halved, deseeded and cut into 2cm dice – you will need about 500g of flesh
- 800ml vegetable stock
- 175g Parmesan cheese (or vegetarian parmesan-style cheese), grated
- 2 tablespoons truffle oil
- 200g fresh cep mushrooms, sliced if large; smaller ones left whole
- 1 x 200g packet of vacuum-packed chestnuts
- 10 sage leaves, chopped
- Salt and freshly ground black pepper
TOM KERRIDGE’S BUTTERNUT SQUASH AND PARMESAN SOUP
“This soup is so simple. It has just a few ingredients and is easy to make, but it has a real depth of flavour. And it’s proper warming too. If soups could give you a hug…”
Melt 50g of the butter in a large, heavy-bottomed saucepan over a medium–low heat, add the diced onion and sweat gently for about 10–15 minutes until soft, stirring from time to time.
Add the garlic and cook for a further 2–3 minutes, then stir in the squash. Cover with the vegetable stock, bring the pan to the boil, then turn the heat down to a gentle simmer. Cook for about 30 minutes, until the squash is soft.
Remove from the heat, stir in the Parmesan and truffle oil and season. Purée in a blender or food processor then pass through a fine sieve into a clean saucepan and keep warm. If you’re not eating the soup immediately, you can keep it in the fridge, in a sealed container, for a couple of days.
In a frying pan, melt the remaining butter over a medium–high heat and fry the ceps until they are caramelised and brown. Add the chestnuts and cook for a further 2–3 minutes, then stir in all but about 2 teaspoons of the sage, keeping the rest for garnish.
Pour the soup into warmed serving bowls. Spoon a bit of the cep and chestnut mixture over the top of each then sprinkle with the reserved sage. Serve immediately.
Recipe from Tom Kerridge’s book, Best Ever Dishes
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Cook’s Matches is distributed and marketed in the UK by Republic Technologies (UK) Ltd and under licence from Swedish Match Industries.