When September arrives I'm always filled with mixed emotions- dread for returning to school after the summer break and thrilled that autumn is soon going to be here.
Autumn means jackets, scarves and filling up on bowls of soup. This is my really simple recipe for roasted butternut squash soup. All the measurements are approximate (I rarely weigh/measure) and feel free to substitute ingredients where you want. This can serve 4, or less people with plenty of leftovers.
Ingredients: Butternut Squash // Onion // Garlic // Chilli // Vegetable stock (about 800ml) // Crème Fraîche
Preheat the oven to about 180-200 degrees
Peel the butternut squash (an important step that I forgot!) and cut into smallish chunks. Or, if like me, you aren’t strong enough to cut through a butternut squash; get someone slightly bigger and hairier than you are to do that part.
Put the butternut squash chunks into a roasting pan and drizzle with olive oil and season with salt and pepper. Turn once during cooking – it should take around 30mins depending on your oven and the size of your chunks.
While the squash cooks, cut the onion into small pieces along with the chilli (use dried if you don’t have fresh) and the garlic (I used 2 cloves, but this is up to you, really). Heat in a saucepan with butter and a little oil. Cook on a low heat with a lid for about 20 mins until they are really soft.When the squash is cooked, add to the onions and mix in the vegetable stock and a couple of tablespoons of crème fraiche. Finish with a few sprinkles of paprika. Blend with a hand blender or add to a liquidiser and add to bowls.
This is best served with crusty bread, a swirl of crème fraiche and an extra sprinkling of paprika. yum!
thank you to kim for sharing this yum recipe! if you liked this post, go and give her some love over on her very crafty, but not usually very foody blog, what peggy said.
