When the weather is as miserable as it is at the moment (dark skies, wind, rain) there is only one solution…a bowl of hot, homemade soup!
This butternut squash soup is a favourite of mine. It is seasonal, full of flavour and by roasting the squash first, you get a lovely smoky taste too.
1 butternut squash, peeled and diced
A pinch of dried sage
A pinch of chili flakes
1 onion, roughly chopped
2 garlic cloves, finely chopped
About a litre of vegetable or chicken stock (depending on how thick you want your soup)
Half a cup of milk
How to make it
- Place your butternut squash on a baking tray, drizzle with oil, salt and pepper then roast for about 30 minutes in a preheated oven at 180°C, Gas Mark 4, turning occasionally
- In a large pan, sweat the onion and garlic in a glug of olive oil
- Season well and add the butternut squash, sage and chili
- Cover the contents in stock and add the milk
- Allow to simmer for 5 minutes then blitz with your blender
- Serve with some goats cheese or stilton crumbled on top, or if you want a real treat then make some cheese on toast soldiers…heaven!