It’s that time of year when the change in seasons, with its crisp leaves and crisper air, turn all thoughts also to comfort food.
A recent visit to a local pumpkin farm has inspired some seasonal cooking, and it doesn’t get more autumnal than a warming, homemade soup.
Batch made, this simple recipe will store in the freezer or can be made ahead of time, ready to serve as a starter for an autumnal feast with friends. Just add crusty bread.
- Large butternut squash
- One onion
- 500ml chicken or vegetable stock
- Sprinkling of dried chilli flakes
- Salt and pepper for seasoning
- Double cream (optional)
Set your oven to 200°.
Chop the butternut squash, drizzle with olive oil and roast on a tray for 45 mins.
In a large saucepan, sauté the diced onions on a low heat until soft before adding the roasted butternut squash and stock. With a hand blender, blitz until smooth – adding hot water to thin if necessary. Add the chilli flakes (to taste) and season.
Serve with a drizzle of olive oil or cream.
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