The first time I made this was with a friend as a hearty, yet easy lunch. I enjoyed it so much I made it again, before I’d manage to write a post on it! It’s delicious and warming, serving with a dollop of yoghurt gives it a fresh taste thats perfect for spring.
1 large butternut squash
5 celery sticks
4 garlic cloves
1/2 a large medium heat chili
- Slice the butternut squash and place in a roasting dish. For ease leave the skin on, it’s easier to removed when it’s cooked.Snap the celery sticks in half, peel the onions then slice into quarters and add both to the roasting dish. Slice the chili into large chunks before adding. The garlic can be added with the skins on, these stop them catching when rotated.
- Season the vegetable mix and sprinkle on paprika.
- Roast at 180(fan assisted, 200 if not), until the squash soft and lightly browned. In my oven this takes about 20-30 minutes.
- Take the skin off the squash and garlic, take care when it’s hot. Place all the vegetables in a pot.
- Dissolve a vegetable stock cube in 1 pint boiling water. Add half of the stock to the vegetables and blend with a handheld blender. Keep adding vegetable stock until the soup is at the consistency you like.
- Warm the soup on the hob before serving. Try garnishing with natural yoghurt and sunflower seeds and serve with rye toast.