I love the variety of pumpkin and squash on sale in the supermarkets in October and one of our absolute favourite soups here is butternut squash!
I love soup as it always makes for a nice comforting filler for lunch especially on rainy autumn days.
This is what I use for mine and it will serve about 4 people…
1 medium butternut squash
1 large onion diced
1 tbsp olive oil/
250ml of vegetable/chicken stock
1 tsp chilli powder
salt and pepper to season
Heat the olive oil on a frying pan and fry the diced onion until soft but not coloured. Make up your vegetable stock in a pot on the stove. Chop the carrots and butternut squash into cubes and add them along with the fried onions to the pot on the stove! Bring this mixture to the boil and simmer the vegetables for about 20 mins until soft. Season well with salt and pepper and add in the chilli powder.You can omit this if you wish but I like the spicy kick it gives to the soup:)
Transfer the mixture to a blender and mix to a smooth puree. Return the soup to the pot and keep it warm over a gentle heat until ready to serve.
Hope you are all having a good week:)