This recipe is very simply and will make a big batch of soup which can be portioned up and frozen.
- Butternut squash (one or two, depending on size)
- Large white onion
- Chilli flakes
- Salt and pepper
- 500ml – 1l Stock
- Creme fraiche
- Pre-heat oven to 200 degrees.
- Slice the butternut squash in half, length-ways. Scoop out the seeds and throw them away. Score the squash and add a few small chunks of butter, salt, pepper and paprika (as below).
- Bake in the middle of the oven for 1 hour then check by skewering with a knife. Bake for another 15-30 mins if the squash isn’t soft enough.
- While the squash is baking, chop up onions, leek, garlic, chillies. Fry in a large pan in the oil until soft.
- *Cheat tip* I use lazy garlic and chillies or dried chilli flakes.
- When the squash is cooked, take it out and leave to cool. Scrape the flesh out of the skin and add it to the onions etc. Heat and mix together for 5-10 mins.
- Add 500ml – 1l of chicken stock. The amount depends on how much squash you’ve cooked. 500ml should be fine for one squash.
- Simmer for a while to make sure everything is cooked through then blend.
- Simmer some more, add a few tablespoons of half fat creme fraiche, stir and taste, add more seasoning if you’d like.
Once you’re happy with it then let it cool and keep it in the fridge and/or portion up and pop in the freezer. Enjoy!