The easiest soup recipe ever

I wanted to share some ideas throughout the month, for ways in which you might want to use some of the seasonal produce that I listed in my recent post British Produce In Season: October. However, I was reluctant to even refer to this post as a recipe, given that it is the most straightforward lump of food preparation known to man (other than maybe the Pot Noodle... and toast)!
The butternut squash is in season right now, and whilst they are readily available all year round, eating seasonally, and using them in the kitchen at this time of the year, means you're getting them at their best (if you're buying from source). 
When it comes to cooking butternut squash, my favourite option is to make a curried soup, especially for those crisp, blue sky Autumn days that should be just around the corner (if the temperatures would kindly drop out of the 20's!)
Ingredients

1 butternut squash
A drizzle of walnut oil
140ml vegetable stock
A pinch of chilli powder
A pinch of cayenne pepper
A pinch of hot paprika
1 red chilli
A dollop of full fat natural yoghurt*
Salt and Pepper to season
Make It

  1. Using a large knife, cut your butternut squash in half and scoop out the seeds. Discard the seeds.
  2. Lay both halves of butternut squash on a baking tray, skin side down, and drizzle with walnut oil. Bake in the oven at 180 for 45 minutes.
  3. Once removed from the oven, allow the squash to cool and then use a spoon to scoop out the cooked flesh. Discard the empty skins.
  4. Either place the squash flesh in to a bowl and whip in to a purée using a handheld (stick) blender, or bung them in your high powered blender (I use my Nutribullet) and make your purée in there. 
  5. Add the vegetable stock and spices and whizz again until combined and soupy, add yoghurt* and stir through. 
  6. Heat through in a saucepan and then serve in bowls with a scattering of finely sliced red chilli. 
N.B - leave out the spices and chilli garnish, and add half of a finely sliced, lightly fried brown onion to make this recipe more child friendly. 

*Butternut squash is a fabulous source of many essential vitamins. However, all of these vitamins are fat soluble, meaning that your body can only absorb them when they're consumed with a good source of fat. Adding full fat yoghurt to this recipe ensures that you're getting the vitamin hit from the squash - great for fighting the sneezes and sniffles that do the rounds at this time of year. If you're not keen on yoghurt, leave it out, and serve with a couple of slices of warm sourdough, smothered in full fat butter. Better yet, make like me and do both!


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