At this time of year there is nothing more satisfying than a big bowl of warm homemade soup for lunch. There’s just something about the way it makes you feel – all warm and tingly like someone has literally given you a hug from the inside. I’ve made quite a few different butternut squash soup recipes over the years, but this one has hands down got to be my best one so far.
Now I’d like to tell you it took lots of planning, lots of tweaks and tasting practices to get it just right, but it didn’t. I completely winged it. But hey sometimes the recipes we wing turn out to be the best ones don’t they?
I really hope you love it as much as I do.
What’s In It?
- 1 Butternut Squash
- 2 Vegetable Stock Cubes
- 1 Large Onion
- 5 cloves of Garlic
- 1/2 a tin of chopped Tomatoes
- 1 tsp Smoked Paprika
- About 2 pints of Water (as I said, I winged it!)
- 1 tbsp Olive Oil
- Salt and Pepper
How Do I Make it?
Top and tail the butternut squash then carefully remove the skin and seeds. Chop into chunks (about 2cm, but as long as they’re roughly equal it’s not too big a deal). Chop the onion into 8 pieces and place on a baking tray along with the butternut squash chunks and the cloves of garlic (I find crushing the garlic with the side of a knife helps to release the flavour that little bit more.) Drizzle with olive oil and season with salt and pepper then give it a good old mix with your hands.
Roast in a moderate oven for about 30 mins or until the butternut squash has softened slightly and the onion and garlic have gone slightly caramelised. I roasted my butternut squash the day before I made the soup. I’m not entirely sure whether this helps enhance the flavours or not, it was purely because I didn’t have the time to do it all in one day. So if like me you want to spread it out, once the roasted vegetables have cooled, pour into a container and keep refrigerated overnight.
Boil the water in a big saucepan and add the stock cubes. I really did just guess the amount of water so you will have to use a bit of judgement here, but it was about 2 pints worth. Stir until the stock cubes have dissolved. Turn the heat down and add the roasted vegetables, the tinned tomatoes and the smoked paprika. Simmer for about 10 minutes, then remove from the heat and leave to cool completely.
Once cool blend the soup until smooth. I use a hand blender, but you could easily use a proper full on food blender too – I just can’t be bothered with all that extra washing up.
And that my friends is that. Just reheat as and when you need it. It also freezes really well too.
Amazing with a massive chunk of warm freshly made bread and a cheeky cheese wedge to dip on the side.
Have you got any delicious soup recipes you’d like to share with us?
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