This is hardly a blog post, but as the weather starts to change I thought it would be a nice easy recipe to share, it will also help me ease myself back into posting and remembering what to do!!! I always told my boys practise makes perfect! So I suppose I should get practising! …
One of my favourite soups is butternut squash and I have a few variations, this one I particularly like because of its kick with adding the chilli and ginger. The one thing I always do is roast the butternut first, it adds another depth of flavour and it makes it easier to tackle as I don’t peel it before roasting, and let’s face it, it’s not an easy veg to prepare!!! Make sure you have a sharp knife and if you have a man in the house give him the job! Doing it this way you just have to cut it into wedges and peel it once it’s cooked, leave it to cool first! To make this even easier I sometimes use my frozen chopped onions ( I love them! ) You see I told you this was an easy recipe!
The recipe makes four small portions so I always double it, you can add as much or as little chilli as you want, we like it spicy. The ginger gives it a background flavour along with the roasting of the squash.
Serves 4 ( small bowls )
You will need:
- 1 med butternut squash – approx 2lb
- 4 tbsp unsalted butter
- 1 glove garlic, unpeeled
- 2 tbsp olive oil
- 1 large onion, peeled and finely chopped
- 1 inch piece fresh ginger, finely grated
- 1-2 red chillies, seeded and finely chopped ( extra to garnish )
- 4 cups veg stock – approx 750ml
- Squeeze of lime
- Salt & pepper to taste
- Coconut milk & coriander to garnish
Preheat oven to 200/fan 180 gas 6
Cut the squash in half, scoop out seeds and cut into wedges, place on a baking sheet along with the garlic and drizzle with 1tbsp of olive oil and season. Roast in the oven until nice and soft, approx 30-40 mins. Once it’s done remove from the oven and let it cool, when it’s cool enough to handle scoop out the flesh and set aside along with the garlic clove.
While the squash is roasting, put the remaining oil and butter into a large pot over a low heat. Add the onion and cook, stirring often, until soft, browned and caramelised, about 15-20 mins.
Add the stock, squeeze the roasted garlic clove into the pan. Add the squash, chilli and ginger to the stock. Turn the heat to high, bring the soup to the boil, then remove from the heat. Working in batches, purée the soup in a blender or like I do and use a stick blender, getting it as smooth as possible. Heat it through again until it’s piping hot. Before serving season to taste.
Garnish with a drizzle of coconut milk, a scattering of fresh coriander a squeeze of lime and thinly sliced chilli.
How easy is that?! Perfect little winter warmer. x