Tuesday, 1 April 2014

Butternut Squash Soup Recipe

I'm a little bit obsessed with butternut squash soup at the moment - I can't get enough of the stuff so after a few weeks perfecting my own take on it I thought I'd share. The best thing about this soup is you'll have most of the ingredients in your cupboard or fridge already the only addition to my shopping list has been the butternut squash itself and some light creme fraiche for the top.

1 butternut squash
1/2 cauliflower 
2 onions
Vegetable stock cube
Chilli Flakes 
Creme Fraiche
Fry Light Spray 

  • Deseed the butternut squash and cut into small cubes. Lay out on a baking tray, cover in a teaspoon of chilli flakes and fry light and roast for 45mins (until the cubes are soft and starting to go golden) 
  • Whilst the butternut squash is roasting fry 2 finely chopped onions in some fry light
  • Cover the onions with 1 pint of stock and season then let it simmer
  •  After about 20 minutes add the cauliflower or other vegtables of your choice
  • Once the butternut squash is cooked take out of the oven and add to the pan
  • Let all the ingredients simmer for another 10 minutes or so 
  • Take off of the heat and let the soup mixture cool down
  • Blitz the lot up with a hand blender 
  • Serve with a tablespoon of creme fraiche and an extra sprinkle of cracked pepper
It's really the easiest recipe and there's something so wholesome and warming about a homemade hearty soup. I make a batch up on a Sunday afternoon which can be frozen and used throughout the week. This recipe makes 4 portions and is so handy to have tucked away. What I love about it is that you can swop the cauliflower for other root vegtables that you might have to hand. Grated carrot is brilliant and sweet potato makes the whole thing much more filling. 

I'm going to try and perfect a more summertime soup recipe as the weather gets a bit warmer but for now this is my go to dish to cook up on a Sunday afternoon. 


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