Serves 4 as a main
Soup never gets old, it can be as plain or as fancy as you like but it’s a firm favourite for the colder months. This one will warm your soul on those chilly autumn evenings and with a slice of toasted sourdough or two will make the perfect lunch or dinner. It will also keep in the fridge for around 5 days or portion it out and keep in the freezer for one of those nights you get stuck with what to have for dinner.
INGREDIENTS
1 butternut squash
3 sprigs of rosemary
1 teaspoon crushed garlic
1 teaspoon rapeseed oil
1 teaspoon of dried chilli flakes or 1 red chilli
1 brown onion
1 veg stock cube
Salt and black pepper
METHOD
Peel and roughly chop the onion
Remove the leaves from the rosemary stalks and roughly chop
Cut the butter squash in half across the middle and then into rings. Remove as much skin as you can and cut the flesh into chunks
Heat a large saucepan over a medium heat with the rapeseed oil
Add the onion, rosemary, dried chilli and garlic and cook, stirring occasionally for 10 minutes
Then add the butternut squash, season with salt & pepper and stir until combined
Add the stock cube and fill the saucepan with water until all the ingredients are just covered
Simmer for 40 minutes
Leave to cool, then blitz with a stick blender or in a food processor until smooth
Top with crunch of your choice – anything from dried corn, crushed nuts, desiccated coconut, toasted seeds or my favourite – crushed up tortilla chips
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