I’ve been inundated with requests for quick and easy soup recipes. Soups are such a lovely thing to whip up. They are filling and deliciously comforting as the Winter weather draws in. They are the edible equivalent to curling up in front of a roaring fire.
Watch out for some of the soups you can buy in the supermarkets. They can be full of ingredients that you havent heard of, plus they are often potato based which I try to avoid. My soups are always quick and easy to make, they have a handful of ingredients and they are both nutritious and delicious. If you haven’t made my amazing roasted tomato soup which puts Heinz to shame, definitely have a look. I know you are going to love it!
Butternut squash has the magic combination of being high in fibre but low in calories. As well as being packed full of vitamins and nutrients, butternut squash are also great for your eyes. See, they are so good for you! (Sorry, that was an awful dad joke)
Butternut makes such an amazing soup. It’s thick and smooth and slips down your throat like a stream of velvet. No. Wait, you are probably imagining that wrong. A stream of velvet is a beautiful thing, I promise you. Edible velvet. But not furry in the way that velvet can be. Anyway. Don’t take my word for it, make this soup and I know you will think it’s beautiful.
You can see that it’s velvety, no?
In this recipe, I roast the butternut squash as roasting the squash helps to give it a gorgeous, almost caramelly flavour, but by all means feel free to steam your squash as well. The only thing I would be careful of is boiling the squash, as boiling tends to just overwhelm the squash with water and it dilutes the beautiful flavour.
I would recommend, as always whipping up a larger batch than you need, so you can pop it in the freezer and that way you will only be one defrost away from scrumptious-ness.
- butternut squash - not too small.
- 850ml hot vegetable stock - homemade= best, but boiling water with 3 teaspoon of bouillon is definitely okay too, I promise.
- 1 small pinch of dried chilli flakes,
- 1 garlic clove, peeled
- salt, pepper
- sunflower oil
- Sprinkle of seeds
- little baby rocket leaves
- drizzle of olive oil
- Preheat your oven to 200C
- Now, peel and chop the butternut squash into small chunks. The smaller the chunks the quicker they will cook...top tip. Discard any seeds.
- Add about a tablespoon of vegetable oil and throw in the peeled garlic clove as well. Season.
- Pop into the oven and cook for about 20 mins until they are soft when you poke them with a knife. For a deeper caramelly flavour, and if you have the time, cook for a further 10 minutes and they will start to brown and release a beautifully sweet flavour.
- Once the squash is roasted, tip the contents into a blender, or food processor....(I don't own a blender). Add the hot stock, or boiling water and bouillon, but keep a little, about 200ml back. Blend until smooth and creamy. If it's too thick, add more stock/water until it's thick soup consistency. You may have to do this in batches.
- Add a small pinch of chilli flakes, be careful a little goes a loooooooong way.
- Add more salt and pepper if necessary and you can judge the heat of the chilli.
- Now, scoop into bowls and top with a sprinkling of seeds and a few baby rocket leaves. As a final flourish, add a little drizzle of olive oil.
Take a spoon, close your eyes and I bet you can feel the warmth of that log fire can’t you?
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