Butternut squash is my favourite soup and I make it all the time. It is so sweet and tasty but I love the addition of chilli to give the soup more depth of flavour. My new workplace has it’s own kitchen which is such a treat (my last work only had a canteen) so now I can make a batch of soup and bring it in with me to warm me up during these very dreary winter days. You’ll find my recipe for the soup below.
Serves approximately four.
1 butternut squash, chopped into chunks
1 onion, chopped
600ml vegetable stock
2tbsp olive oil
2tbsp creme fraiche (optional)
2/3 gloves of garlic, minced (depending on how garlicky you want it!)
1/2 medium-sized red chilli (or more, if you want it hotter!)
1 heaped tsp paprika
salt & pepper to taste
What else you’ll need:
Large pot, hand blender & knife
1. Peel the butternut squash and cut into medium-sized chunks.
2. Heat the olive oil in a large pot under a medium to high heat.
3. Whilst the oil heats up, chop the onion, finely slice the chilli and crush the garlic. Toss these into the pot and cooks for a few minutes.
4. Add your butternut squash to the pot and cook all ingredients on a medium to high heat for approximately 20 minutes, or until they have nicely caramelised.
5. Pour over the stock and simmer for 20 minutes.
6. Take soup off the heat. Add the paprika, the créme fraiche and then season with salt and pepper.
7. Use a hand blender to blitz the soup and get a smooth consistency.