Spiced Butternut Squash Soup
November is soup month for me, I love autumn and its cosy nights. So this is the time when I start getting my soup and casserole recipes back out and officially say goodbye to cold salads. I try to buy locally and foods which are in season, and it's squash season at the moment. This recipe can easily be replaced with pumpkin and also a great opportunity to mess around with your winter spices such as All Spice, Tumeric, ginger, and Cinnamon - go wild! Find my fav recipe below :)
1 butternut squash - peeled, deseeded, and chopped
2 large potatoes - peeled and chopped
4 shallots or 1 onion - peeled and chopped
2 cloves of garlic - peeled and chopped
1 litre of vegetable (or chicken) stock
1tbsp cayenne pepper (or to taste)
Sml bunch of parsley or coriander (you can add any herbs of your fancy tbh)
Salt and pepper to taste
*150ml optional double cream
Add the butter and oil to a large pan or slow cooker.
On medium heat, add all of the chopped ingredients and sweat for around 15 minutes.
Add cumin, cayenne, herbs, salt and pepper.
Add stock and cook for 1 hour, adding more liquid if needed.
Blend soup with a stick blender.
Add optional cream if wanted, and additional seasoning if needed.
Serve with crusty bread and butter!
I will occasionally add red lentils too to bulk out the recipe, just simply add a cup when adding the stock.
Serves around 6-8, depending on how hungry you are!
Let me know how you get on <3