Pumpkins and squashes come in all manner of shapes and sizes and in my opinion they are one of the most versatile vegetables that you can cook with. The good news is right now they are in season and fairly cheap to buy! For today’s recipe I have decided to keep things simple and turn butternut squash into a wonderfully velvety soup which is perfect served in a mug for bonfire night or as a starter for a dinner party with crusty French bread on the side.
The vibrant orange colour of this soup is hugely inviting and has the effect of making you warmer simply by looking at it. However, it is the paprika in this recipe transforms this soup – turning it from the sweet delicate taste of the squash into a rich smoky flavour that makes you want to keep going back for more.
This is definitely a recipe to try this autumn/winter whilst butternut squash is in season and at its best. The soup freezes well so can be made up in large quantities and squirrelled away until you need it. Enjoy!
Smoky roasted butternut squash soup
Preparation time: +1hr
- 1kg butternut squash
- 4 garlic cloves
- 1-2 tbsp chilli oil
- 2 onions (diced)
- 1 tbsp smoked paprika
- 1 tbsp sweet paprika
- 3 tbsp vegetable bouillon
- 1l boiling water
- Preheat oven to 180°C.
- Halve the butternut squash lengthways and remove the seeds, place in a roasting pan with the garlic, drizzle over the chilli oil and season with a good pinch of salt. Roast in the oven for 35-40 mins or until the butternut is soft.
- Set to one side and allow to cool slightly before:
- scooping out the flesh of the squash; and
- removing the roasted garlic from its skin.
- In a large sauce pan on a low heat gently fry the onion in a little oil until soft, then add the paprika and the bouillon, stir well before adding the butternut squash, garlic and boil water.
- Bring up to the boil. Once it is boiling turn the heat down and allow to cook for 5/10 minutes.
- Before serving blend the soup until it is smooth.
Tip: If the soup is too thick simply add a little more water.
Serve with a little double cream drizzled over or some soured cream.