Autumnal Butternut Soup


Tis the perfect winter warmer.

 You’ll need:

  • 1½ – 2 butternut squashes
  • 1L vegetable stock
  • 1 tbsp olive oil
  • Salt and pepper
  • 1 tsp fresh ginger (grated)
  • 2 tsp garlic (minced
  • 1 red onion sliced
  • 1 tsp dried chilli (plus a little extra to serve)
  • A sprinkling of paprika

The how to:

  1. Pre-heat your oven to 200°C 
  2. Stab your butternut all over with a large knife and put in the oven for about an hour or until inside is cooked through.wpid-2015-10-18-09.05.48-1.jpg.jpeg
  3. In large saucepan heat your oil on a medium high heat. Add the onion and garlic and sauté until onions are soft and slightly browned.
  4. Add ginger, chilli and seasoning and stir through.
  5. Scoop out the butternut flesh and add to pan with the stock. Reduce heat to low medium and allow to simmer for 35 mins stirring occasionally.
  6. Whazz up your mixture till super smooth. Too thick? Add a bit more stock.

Top tip:

Use a blending wand. If you don’t have one wait until your mixture is cooled before you blend. The heat will crack the plastic jug if you whazz it right away.

Kisses from cornwall

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