It is well and truly soup season!
Soup is one of those things I love to eat, but the making? Not so much. However, I recently discovered this recipe for Butternut squash and chilli soup and it’s just about the easiest thing in the world to make. All you need is a big saucepan and a blender.
I love a can of Heinz soup for lunch, but you can’t beat homemade soup. It warms you from the inside out and is much better for you. Butternut squash is a real super veg – it is packed with vitamins to (hopefully!) keep the winter sniffles at bay. It’s also very low in sugar and calories. Win win win. This flavour combination is a real winter warmer – the sweet squash contrasts really nicely with the gentle heat of the fresh chillis. You can make it as hot as you like, but I recommend one mild chilli for gentle heat with a little bit of a kick!
This recipe makes four generous servings of soup and it can be frozen or chilled to use another day. Here’s how it’s done…
1. Preheat the oven to 180 degrees. Peel and deseed the squash, then chop it up into cubes. Pop onto a roasting tray with the olive oil and roast for 25 – 30 minutes until the squash is soft and buttery.
2. Meanwhile, dice the onions, garlic and one chilli (minus the seeds!) and put them in the pan with butter. Cook on a high heat until the butter has melted, then cook slowly for 15 minutes until the onions are completely softened.
3. Add the cooked squash to the pan along with the vegetable stock. Add the creme fraiche and reduce the heat.
4. Using a hand blender, blitz the soup until completely smooth. If you don’t have a hand blender, a regular food processor works just fine or even a nutribullet!
5. Serve with extra creme fraiche, chopped chillis and a crusty bread roll.
And there we have it, a soup-er easy winter warmer! I’m definitely in the mood for making more soups if it means an easy, healthy lunch. Hope you enjoyed this recipe – let me know if you make it!