Spicy Butternut Squash Soup

Ingredients

• 1 medium butternut squash

• 2 tbsp olive oil

• 1 tbsp butter

• 2 onions, diced

• 1 garlic clove, sliced

• Dried chilli flakes to taste + extra to garnish

• 800ml chicken or vegetable stock

• 2 tbsp single/double cream

• Salt and pepper, to taste

• A handful of pumpkin seeds, to top

How to make it

1. Preheat the oven to 200°C (180°C fan).

2. Peel the butternut squash, remove the seeds and cut into pieces

3. Toss the squash in 1 tbsp of olive oil, spread out on a roasting tray, and roast for about 30 minutes - turning halfway - until soft and golden around the edges.

4. Meanwhile, melt the butter with the remaining olive oil in a large pan. Add the onions, garlic, and most of the chilli. Cook on a low heat for 15–20 minutes, until the onions are soft.

5. Stir in the roasted squash, pour over the stock, and add the cream. Blend until smooth - either in the pan with a stick blender or in batches in a blender for a silkier finish. If using a standard blender make sure to allow the squash to cool first.

6. Warm it back through, taste, and season with salt and pepper.

7. Serve with a sprinkle of toasted pumpkin seeds, chilli flakes and focaccia.

If You’re Short on Time

If you want a speedy option you can pick up some great ready made butternut squash soups in the supermarket. We really like these ones:

Covent Garden Spiced Butternut

Waitrose Creamy Butternut Squash & Tarragon Soup

Tesco Butternut Squash Soup

Soul Kitchen Butternut Squash & Pumpkin