It’s been ages since I made a soup and a wintery, windy Sunday was the perfect time to change that. This is a perfect fast and simple soup.
I (slightly) cheated and bought chopped butternut squash, as it always seems waaaay to difficult to peel and dice a whole squash. Or at least in anything like reasonable time.
I put the chopped squash in a pan with some olive oil, red onion and fresh chilli. You can make this soup as hot or as mild as you like, but the chilli definitely gives it some oomph and warmth of flavour.
Sauté the ingredients over a moderate heat for about 10 minutes, until the onion and squash soften. Top the pan up with 700ml of water, vegetable or chicken stock (I used chicken) and cook until the squash is soft. Add salt and pepper to taste.
Remove from the heat and blitz until smooth. Reheat and eat with fresh bread.
The soup is lovely and warming, with a nice consistency and perfect for an autumn night. I’d like to experiment and add a bit more chilli and some coconut milk, to give it more of an Asian flavour next time.
Words and pictures by @ladylavish