Butternut squash is one of my favourite Autumn vegetables. I love the shape, the feel and the colour of it, and I especially love the flavour of it when it’s been roasted. This soup has a good smattering of chilli flakes and cumin seeds to add plenty of spark to the creamy vegetable puree, and it’s a fabulous winter warmer. If you don’t like your food with a bit of a kick, simply omit the chilli flakes.
NB. The heavier the squash, the more water content it has, ergo the younger it is. A light squash is a sign that it’s dried out because it’s been picked for a while.
1 medium butternut squash, peeled, deseeded and cut into chunks
1/2 tsp chilli flakes
1 tsp cumin seeds
sea salt and freshly groundblack pepper
1 medium red onion, chopped
2 cloves garlic, chopped
1 1/2 pint vegetable stock
Preheat the oven to 180c and place a large baking tray in to heat up.
Pour the contents of the bowl onto the hot tray, spread out and roast for approximately 40 minutes until soft, and starting to char slightly at the edges.
When the squash is cooked, add to the pan and continue to simmer for a further 5 minutes.
Blend the contents of the pan in either a liquidiser or with a hand blender until smooth, then return to the pan. Use the extra stock to thin the soup to your desired consistency.
Serve with a tiny sprinkle of chilli flakes, or with a swirl of creme fraiche.