If you want a quick, easy and warming soup this is perfect for you. I love this soup for lunch at the weekend when it’s horribly cold outside and I just want to wrap up warm. It’s a beautifully simple soup that celebrates the delicious squash and one I think everyone will enjoy.
When I’ve been making this recently I’ve topped it with a handful of seeds, some spices and a crumble of feta which not only makes it look rather pretty but is incredibly yummy. It’s a very adaptable soup and so the topping really is up to you and what you have in the cupboard; my mother served it last with chilli flakes and creme fraiche. But don’t worry if there’s nothing there – it’s great on its own.
Unhelpfully I always find the supermarket has different sized butternut squashes each time I go so the recipe below is only a guide. I start by adding an equal amount of stock to the weight of my peeled butternut squash but add more stock or you want it thinner or start by adding less if you want a really thick soup. You can’t go wrong!
1 butternut squash, 1kg once peeled and deseeded, chopped into inch cubes
1tbsp vegetable oil
1l chicken or vegetable stock
Optional to serve
Handful of nuts and seeds, I used sunflower and sesame
Sprinkling of ground coriander, cumin and fennel
A few thyme leaves
- Preheat the oven to 180°C (fan)
- Toss the butternut squash in the oils and roast for 30mins until soft
- Put the cooked squash and the stock in a pan and simmer for 10mins before pureeing with a stick blender
- Serve on its own, with the above spices and seeds or with a dollop of creme fraiche.