Lockdown – butternut squash soup recipe

BUTTERNUT SQUASH SOUP 

Serves 4 generously (keeps in the fridge for 3 days)

Takes about 35 mins + prep

Ingredients:

• 1 butternut squash, peeled and seeded and diced (or buy it prepped – 600g)
• 1 pepper, seeded and diced
• About 3cm of fresh red chilli, seeded and finely sliced (opt)
• 2 ribs celery, chopped
• 1 carrot, peeled and chopped
• 1 red onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 1 litre stock
• 2 tsp olive oil

Method:

1. Heat the oil in a pan, add the onion, garlic, celery and carrot, and saute for 3 mins.
2. Add the squash and stock, bring to a simmer, cook for 30 mins until the squash is cooked.
3. Cool a little, then whizz through a blender and check the seasoning. (You might need to add a little bit more stock/water, depending on how thick you like your soup.)

Alternatives: 

• Spicy: end of stage one, add spices and stir for 30 seconds: add 1tsp smoked paprika and 1 tsp cumin; or 1/2 tsp mild dried chilli; 
• Orange: with the stock, add grated rind of an orange (and stir in the juice after you’ve blended it)