I cobbled this together yesterday as Alberto had left me nearly a whole squash that needed using up. The resulting soup came out rather well I think – quite creamy and tasty. On reflection I should have put just a little more chilli in, but other than that it was a definite success.
(Nearly) a whole butternut squash, peeled, de-seeded and diced
1 medium red onion, chopped
2 garlic cloves, sliced
800ml of vegetable stock
1-2 teaspoons of dried chilli flakes
Salt and freshly ground black pepper to taste
80ml of double cream
3 tablespoons of olive oil
Preheat the oven to 200.
Place the diced squash on a baking tray and drizzle with 2 tablespoons of the olive oil. Roast in the oven for 20-30 minutes, until tender. (turn them halfway to prevent burning.
Remove from the oven and allow to cool slightly.
In a large saucepan gently heat the remaining tablespoon of oil over a medium heat and then fry the onions and garlic until softened.
Add the dried chillies and stir in well.
Add the squash and fry for a minute or so. The add the stock.
Bring to the boil, season and then simmer for 5 minutes.
Using a hand blender, roughly blend the squash until the soup starts to thicken with a smooth consistency.
Bubble for 3-4 minutes, then turn off the heat and stir the cream through.