When the weather starts turning colder I have a thing for soup, I really don’t like tinned soup though and prefer to make my own.
It’s not hard and it makes loads and is freezeable.
This is the first time I have made butternut squash soup and I kind of made it up so here is a rough guide of what I did.
Firstly I peeled and deseeded a butternut squash and cut it into pieces. While I was doing that I had a baking tray in the oven, turned high warming up.
I placed the cut butternut squash in a bowl and added olive oil, salt and papper and a couple of large spoonfuls of ‘ very lazy ‘ red chilli.
Put it on the warmed baking tray and cook for about 1 hour, maybe longer until soft and slightly browning.
While that is in the oven, peel some potatoes, I think I used 6 or 7. Cut into pieces and place in a large pan with chicken stock. I used hot water and chicken stock cubes. Cook the potatoes until they are soft.
Take the butternut squash out the oven and add to the pan, mix together.
Blend it all well in a blender until smooth.
I then place it all back in the pan and add more water until its at the thickness I’d like.
I am going to have a bowl for my lunch and then freeze the rest……mmmmmmm.