Warming Roasted Butternut Squash soup with Chilli and Ginger Recipe
This soup is naturally vegan if you use vegan-friendly vegetable stock. If you would like a slightly creamier soup you can swirl in a little coconut milk or double cream (not vegan) to serve.
A large butternut squash (or two smaller ones)
5 cloves of garlic with skin left on
Half a small red chilli, seeds removed and sliced roughly
A small onion, peeled and diced into smallish pieces
Olive oil for roasting
Salt, Freshly ground black pepper or freshly ground mixed peppercorns
Hot Chilli Powder,
Vegetable stock pot (or Chicken Stock pot if preferred)
Fresh Ginger (about 2cm) peeled and finely grated
Rinse Butternut Squash under tap, pat dry then slice in half lengthways
Remove any seeds and stringy bits with a spoon and discard them.
Place skin side down onto the baking tray and drizzle with olive oil, sprinkle with salt and pepper and scatter the tray with the skin-on garlic, the chilli and the onion. Drizzle with a little olive oil
Roast in oven until soft (this might take about 30-40 mins depending on your oven) The flesh of the squash should be soft. If the chilli looks a little dark around the edges don’t panic, it will be ok.
Allow the roasted butternut squash to cool until it can be handled safely
Once it is cool, using a spoon scoop out the flesh of the butternut squash and add to the pan.
Gently squeeze the juicy garlic out of the garlic skin and add that to the pan along with the roasted chilli and onion.
Add the stock pot and enough boiling water to cover the ingredients. Stir well
Add a gentle shaking of tumeric, paprika and chilli powder and stir.
Add in the ginger and stir.
Simmer for about 25 mins until everything is nice and soft.
Take off the heat and place pan on a place mat
Using a hand held blender blend until smooth
Check the seasoning and adjust if necessary.
If liked serve with a swirl of coconut milk or cream or creme fraiche.