Simple Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is a quick, simple recipe for Butternut Squash Soup, something that not nearly enough people in the UK seem to have tried. A really warming dish that seems to go down well with virtually everyone. Ingredients:
1 butternut squash - peeled and diced (keep these - you might like to roast them and add them in as a garnish). |
1 large white onion - peeled and roughly diced. |
1 medium red chilli - finely diced, with seeds if you want. |
2-3 cloves of garlic - peeled and diced. |
1 vegetable stock cube. |
salt&black pepper to taste. |
olive oil. |
700ml boiling water. |
1 handful of large watercress leaves (optional). |
a dash of cream/yoghurt (optional). |
Directions:
1. Over a medium heat, add a dash of oil and sauté the onion for 4-5 minutes, or until it starts to clear.
2. Add the garlic and chillies, and continue to sauté for 2 minutes.
3. Add the Butternut Squash, and sauté for a further 3 minutes. Get the kettle boiling.
4. Add the water and crumble in the stock cube.
5. Over the medium heat, this should come back to the boil fairly quickly. Reduce the heat to leave it gently simmering. Partially cover, and leave to cook for 15-20 minutes (until the squash is soft), stirring occasionally.
6. When cooked, take off the heat and blend.
7. Add a good whack of freshly ground black pepper, and a touch of salt to taste.
8. Serve! I feel it's good enough like this, but some like it creamier. You can add a dash of cream or yoghurt at this point and, if you fancy it, dress it with the watercress (I think the peppery taste compliments the mellow squash nicely). Mmmm.
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