Soup represents cosy and a warm feeling that seems impossible with any other food which is why when the Autumn season comes along I love making soup.
This is my favourite soup as it smells lovely and tastes delicious. When I was on maternity leave with Boo I kept buying a supermarket fresh made (not in a tin variety) version of this soup. When I first started buying it during those early maternity leave days it was a way to start eating more healthily. However I realised I could maybe make a version myself which would cost less to make and yet still be healthy and tasty.
I truly don’t know where the original recipe for this comes from I think it’s a mix of a few recipes and amendments I’ve made along the way. If anyone does notice that it’s identical to another recipe somewhere please let me know.
It’s an ideal recipe to make the day before you need it as you can make it and cool it and store in the fridge – it also freezes well. I made this for our Christmas lunch last year as we have our main Christmas meal on the evening.
1 large butternut squash
2/3 red peppers
2 cloves garlic
300mls vegetable stock
1/2 – 1 tsp paprika (optional)
Olive oil (lots)!
Large roasting dish
Large pan with lid
Jug (to measure)
Hand blender/food processor
Put the oven on and heat to 200 degrees Celsius (sorry I don’t know faranheight or gas mark).
Cut top off butternut squash (makes it easier for next part)
Cut butternut squash in half lengthwise
Scoop out seeds
Put butternut squash with insides facing up to you (no need to peel it)
Peel the garlic cloves but don’t put them in a garlic press instead put one whole clove into each side of the butternut squash where the seeds have been scooped out of.
Roughly chop the red peppers and put them around the sides of the butternut squash but not on it.
Drench it all with lots of olive oil
Put in the oven for 30 minutes (it’s unlikely to be ready at this point but take it out check how soft the butternut squash is, it needs to be soft enough to scoop out of the skin with the consistency of mashed carrots.
Take the peppers out of the dish and put to one side so they don’t burn.
Put the butternut squash with the garlic back in the oven for 20-30 minutes.
Once ready the butternut squash will easily fall out of the skin take it out of its skin.
Get a large pan with a lid put the peppers, butternut squash and garlic in together with vegetable stock (dissolved in 300 mls of water) and then add a further 700ml of water to the pan stir it all together.
Put it onto boil.
Optional – when it starts to simmer put 1/2 tsp or up to 1tsp of paprika according to taste stir all together.
When starts to boil turn down the heat leave the pot to simmer with lid covering pan for 30 minutes.
Whizz it up with hand blender or food processer (can be left chunky or made smooth) and enjoy with crusty bread.