Description
Spicy butternut squash soup that is warming and delicious, plus super easy to make. It is also an inexpensive, healthy and nutritious dish. Perfect for cold nights or if you are feeling under the weather. This is a soup that I have made for many a bonfire night, and it has gone down well. There is something about making this in the fall / autumn that is just perfect.
[ratings]Ingredients
- 2 1/2 tbsp of Olive Oil
- A butternut squash weighing around 1 kg, peeled and cut into approx. 2cm cubes
- 1 large onion roughly chopped
- 1 large garlic clove chopped
- 1 red chilli de-seeded and finely chopped (or more if you like extra heat)
- 1 litre of good quality vegetable stock
- Salt & pepper to taste
- Optional Cream to swirl in. Leave out for vegans.
Instructions
Preheat your oven to 200 degrees centigrade.
In a roasting tin, place the butternut squash and coat the chunks in 1 tbsp of the olive oil. It is best to use your hands and rub it all in, to ensure that it is nicely coated. Place into the oven and cook for around 30-35 minutes. You will know when the squash is cooked, by prodding the cubes with a sharp knife. If the butternut squash is soft then you will know it is cooked, if still a little hard then continue cooking for a few minutes longer.
Whilst the butternut squash is cooking, get a large saucepan and into it add the remaining olive oil, the onion, chilli and garlic. Gently cook on a very low heat with the lid on for around ten minutes, ensuring that you stir every minute or so. After ten minutes add the vegetable stock and continue to gently cook with the lid on for a further ten minutes.
When your butternut squash is cooked, add to the saucepan and just cook through for another 3 minutes.Remove from the heat and blend with a hand blender or liquidiser. If you want the soup not as thick, then just add a little extra hot water from a kettle. You can gently reheat the soup and add any salt and pepper should you need it.
Swirl in a little cream at the end if you like.
Notes
You can use pumpkin or other squash for a change.
- Prep Time: 10 Minutes
- Cook Time: 35 Minutes
- Category: Dinner
- Method: Stove
- Cuisine: British
Nutrition
- Serving Size: 1/4
- Calories: 209
- Sugar: 7.7g
- Sodium: 730.7mg
- Fat: 9.1g
- Saturated Fat: 1.3g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 34.2g
- Fiber: 5.8g
- Protein: 3g
- Cholesterol: 0mg