A Gorgeous Butternut Squash Soup Recipe

In this butternut squash soup recipe, the squash is slowly roasted with
fresh ginger and chilli. The spices are subtle but create the perfect
foil for the sweetness of the butternut squash.

Roasting the squash brings out so much of its rich flavour that stock isn't even necessary. Water works fine in this recipe but you can use a good vegetable stock if you prefer.

Ingredients:

1.4 kilos/8 cups/3lbs butternut squash, cut into large chunks
2 tablespoons of olive oil
50g/2oz butter or vegan margarine (optional but gives a delicious flavour)
2 red chillis, deseeded and finely chopped
2 teaspoons of chopped fresh ginger
1 litre/1¾ pints/4 cups of water or vegetable stock

Method:

1. Preheat the oven to 325F/160C/Gas 3.

2. Place all of the ingredients except for the stock in a roasting tin and roast in the oven for 30-40 minutes until very soft.

3. Whizz in a food processor with the water, adding a little more liquid if needed. Season and serve.

This soup recipe about 6 servings. I like it with warm naan bread and a little bit of raita swirled on top. 

 

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