It’s pretty wintery at the moment in Melbourne, so I thought I’d share my recipe for butternut squash soup. I use the word ‘recipe’ very lightly, as I really just throw it all in and hope for the best. I keep making big batches, probably around 6 portions and freezing what I can’t eat on the day into plastic zip bags.
This soup is so easy to make, and is really tasty with some crusty bread, or just licked straight off your hand. Get started by buying a butternut squash. They can be found for around £1 per kilo in most markets, or up to $3 per kilo in supermarkets. If you don’t know what a squash looks like and can’t pop on Google, it will probably be next to the pumpkins.
The hardest part about cooking this soup is chopping up the squash. I attack the outer skin with a peeler then hack at it until it is in block like shapes of around an inch long/wide/thick.
Next grab a couple of medium sized brown onions and chop them up too. Grab your biggest pan and throw in some olive oil, I’d estimate my average chuck is about 3-4 table spoons.
Fry off those onions until they smell perfect for hot dogs, but try not to burn them. Next throw in all the Butternut Squash and coat it in the oil. It’s about this point I throw in some chilli flakes, a good wad or them, or any other spices you have lying around to give it a little heat.
Boil the kettle and add water to just cover the Squash, add 2 chicken stock cubes and get it all simmering. Give it around half an hour, then poke the squash with a knife, if it’s soft it’s cooked. Take it off the heat, grab a potato masher and squash that Squash.
When each chunk had been squished, grab a stick blender to get the soup super smooth. Finally have a taste, you can always add more spice, a bit of black pepper, or whatever takes your fancy.
As there is no dairy in this recipe it will keep in the freezer. I’ve defrosted some after two weeks and it was fine. A word of warning: when defrosting, it doesn’t look great, but keep heating and you will get some delicious warming winter soup that looks just like it did the day it was cooked.
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