Let’s start with something easy.
Soup is an Autumn/Winter STAPLE.
You may want to take this recipe with a pinch of salt… (pardon the pun) since it is my first time writing.
This should serve 3 or 4 portions depending on how hungry you are, and how much crusty bread you choose to have with it!
You will need a food processor or hand blender to make this recipe.
Ingredients:
- 1 Large White Onion
- 2 Sticks of Celery
- 1 Large Butternut Squash (or equal amount of pumpkin)
- 1 or 2 Cloves of Garlic
- Thumb Sized Piece of Ginger
- 1 tbsp Dried Chilli Flakes
- Vegetable Stock Pot or Stock cube
- 750ml boiling water
- 2 tbsps Olive Oil
- 1 tbsp Creme Fraiche (per serving)
- Handful of Fresh Coriander to Serve
- Salt and Pepper
Ingredients Notes: Pumpkin would also work well in place of the butternut squash – or even a mixture of both. When it comes to ginger and chilli, I like to be able to taste them! But these can altered to your own tastes.
- Start by peeling and chopping the butternut squash into 3cm cubes. Put these to the side for now.
- Next, dice the onion and thinly slice the celery and garlic.
- Heat some olive oil in a non-stick saucepan on a medium heat. Add the onion, celery and garlic to the pan and stir gently until soft.
- Season the mix in the pan with a little salt and pepper.
- Turn the pan heat to low while you peel and chop the ginger into small cubes – don’t worry about the size too much as everything will be blended up anyway.
- Add the ginger, chilli flakes, and butternut squash to the pan.
- Next, combine the stock pot with the boiling water in a jug, and pour this into the pan to cover the butternut squash.
- Leave the pan to simmer until the butternut squash is soft – about 15-20mins.
- Once you are happy that the squash is soft enough, take the pan off the heat, and leave to cool for 5 – 10 minutues (this makes it less scary when blending!)
- Use your hand blender or food processer to blend the mixture until smooth. You might need to do this in batches depending on the size of your pan/food processor.
- Once smooth, taste the soup and add more seasoning/chilli flakes at this stage if you see fit. You can return the soup to the heat if you want it piping hot.
- To serve the soup, ladle a portion into your favourite bowl and take a tablespoon of creme fraice to swirl into the soup.
- Tear off a handful of coriander leaves and place on top of your soup.
- Toast yourself some crusty bread and slather it with butter to dunk into your soup! (slathering optional).
I hope you enjoy this recipe and if you actually have a go at making this please let know!
Thank you for reading, next recipe hopefully coming soon.
Brodie x
Eat, Eat, Eat, Repeat 