This soup is super tasty, and also pretty easy to make. Even though a couple of chillies are used, it’s not at all spicy. Butternut squash gives the soup a wonderful, sweet taste. This velvety soup is perfect for the approaching winter.
1 butternut squash
1 garlic clove
2 chillies (I use green chillies)
900ml vegetable stock (I use Bouillon powder)
100ml double cream
2 tbsp olive oil
black pepper and salt to taste
1. Peel and chop the butternut squash, and discard the seeds. Preheat oven to 180°C (355°F). Place the pieces in an oven dish, and sprinkle half of the oil on the pieces. Roast for 30 minutes. Half way through, turn the pieces.
2. While the squash is in the oven, put the rest of the oil and the butter in a pot. Peel and chop the onions to large pieces. Cut the chillies in half lengthwise, and remove the seeds and the pith. Finely chop the chillies and peeled garlic. Place onions, garlic and chilli in the pot, and fry on medium heat for about 10 minutes, stirring, until the onions are soft and translucent.
3. Once the butternut squash pieces are done in the oven, add them to the pot, together with the hot vegetable stock. Let cool for a while, before whizzing into purée.
4. Pour back into the pot, reheat, add the cream and season to taste.