Butternut Squash Soup
Servings: 4 -6
Cooking time: 30 minutes
What you’ll need
Large heavy based saucepan
- 1 butternut squash, about 1kg, peeled and deseeded.
- 3 tbsp olive oil
- 1 onion, diced
- 2 sticks celery, chopped
- 1 medium potato peeled and cut in cubes
- 1 tsp turmeric
- 1 garlic clove, finely chopped
- 850ml of water
- 3 tbsp coconut milk
- 1 red chilli, deseeded, finely chopped
- Heat oven to 200C/180C fan/gas 6.
- Cut, peel and de-seed a large butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1tbsp of the olive oil. Roast for about 30 mins, turning once during cooking, until golden and soft.
- While the butternut squash cooks, melt 1tbsp butter with the remaining 1tbsp olive oil in a large saucepan, then add the diced onion, celery, potato, 1 tsp turmeric, minced ginger (if using), garlic and red chillies if using. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- Add the water and coconut milk and bring to the boil and then gently simmer until the potatoes are almost soft.
- Add the cooked butternut squash and continue to simmer for about 5 – 10 minutes more.
- Then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste.
- Serve the soup in warm bowls with a little crème fraîche of you like.
Look out for onion squash ( shaped like an onion ) with deep orange flesh and Crown Prince pumpkins which have a blue/green skin and a deep orange flesh. Both have. a lovely flavour and are great for cooking.