Its cold outside, the rain has set in and the glorious summer seems like a distant memory… and we are not even in October yet! When Autumn sets in you instantly start looking for warming comfort foods and for me a quick and easy way of achieving this is through yummy soup. Nothing screams autumn more than Butternut Squash soup!
One of my favourite recipes for butternut squash soup comes from The French Kitchen by Joanne Harris and Fran Warde, it’s such a simple recipe and produces a great soup every time. I have over the years made various different versions of this soup, adding different things but the good old basic butternut squash soup is delicious just on its own. The key is adding a touch of heat to it, either chilli or curry powder to give you the depth.
1.5kg butternut squash ( peeled and chopped)
1 onion (chopped)
1 garlic clove
1 tsp of curry powder
1.5l of vegetable or chicken stock
Salt and pepper to season
Olive oil or oil spray for cooking
First peel and chop your butternut squash, never the easiest job but it has to be done.
Once the squash is ready, add a tablespoon of oil or a few squirts of oil spray to a pan and heat. Once the oil is hot add the chopped onion and garlic and sweat it down. After a couple of minutes add the butternut squash and stir. Leave to sauté for a couple of minutes and add the curry powder and give it a good stir so everything is coated.
Now add the stock, season the soup mix and give it a good stir.
Let the soup simmer away for 25-30 mins ( or less if you cut the butternut squash into small pieces) until the butternut squash is soft.
Once cooked through, blend the soup until its smooth and season to taste… then serve hot with some crusty bread!