Butternut squash is one of those amazing vegetables which tastes so good and is so versatile that it doesn’t need much seasoning or flavour. It’s sweet, velvety texture and cheerful colour is perfect for an Autumnal soup to warm up and snuggle down as the days get colder.
An easy-peasy recipe, a monkey could make this (and I’m sure they would love it too!) The hardest bit is cutting up the squash…I need to do some more bicep curls!
Tip: Keep the butternut skin to make little crisps
+ 1 butternut squash
+ 2 fat cloves garlic, chopped
+ 2tbsp olive oil
+ 3 tbsp butter
+ 500-600ml chicken stock
+ Smoked paprika, to season
Heat a large casserole dish on the hob over a medium heat. Add the olive oil and when warm, the garlic. Peel and cube the squash, remembering to keep the peel. Add the squash to the pan and stir to coat in the oil. Keep stirring to ensure the garlic doesn’t burn. After a minute or so, add the butter and coat the squash. Finally, add the stock and simmer for 20 minutes.
Meanwhile, heat the oven to 140C and toss the butter nut skin peelings in some seasoned olive oil. Roast in the over for 20 minutes to crisp up.
When the squash has softened in the stock, blitz with a hand blender, or in the food processor to the texture you’d like. I always choose thick and velvety!Season to taste with black pepper and smoked paprika.