Delicious recipe number 2: My wintry, buttery, sweet and nutty and very healthy Butternut Squash soup! I live on this stuff in the winter months and the best thing about it is its versatility: you can use the soup as a sauce, add some to pasta or rice for a risotto base. I’ve even used it with chicken – lovely. You can add your own ingredients, like kale for example, or, if you don’t like smooth soups, you can leave chunks of butternut squash in it. I think I originally got this from the wicked Jamie Oliver (I love his recipes, apart from when he tried to kill Jollof Rice -oi mate, sorry but, what on earth did you think you were doing? No no!) a while back but I’ve since Louisafied it and I reckon mine is definitely tastier!
an appropriate-sized butternut squash, deseeded and chopped
2 carrots, peeled, chopped
3 cloves of garlic, peeled and finely chopped
fresh sage leaves
2 red onions, peeled and chopped
2 sticks celery, trimmed and chopped
lots of fresh red and green chilli, to taste
freshly ground black pepper
chicken or vegetable bouillon
extra virgin olive oil
salt and pepper to taste
How to prepare it
Put your sage in the oil in a big pot, then scoop out the sage and leave to one side. Add the onion, celery, carrots and garlic, chilli and salt and pepper to your liking. Cook together for about 10 minutes until the vegetables are tender, then whack in the squash. Fill the pot with your bouillon, making sure the vegetables are covered and then some. Remember that the water will reduce and this is a soup, so it needs liquid! As Jamie would say, don’t be tight!
Once the squash has softened, you can do one of two things: either take half of the vegetables and put in the food blender, or put all of them in. Blending the lot will give you a smooth, thick soup, blending half will still give you a thick soup but you’ll have chunky veggies to chow down on and satisfy that craving for stodge too, so again, like yesterday’s Roasted Chicken and Vegetable soup, bread can definitely be optional! . My only further advice is to keep tasting it and decide whether you need more chilli or more salt and pepper. And there you have it! Stir in your sage at the end, add some crème fraiche if you like. Once I squeezed an orange in, just to see what it would taste like and it was lovely; it added a sweet zesty bite to the soup! You could also sprinkle some nutmeg in too. PS. Butternut Squash soup is ALWAYS better on days 2 or 3, so make enough to last you the week! Happy eating!