This recipe was given to me by our neighbour Gaye after we had a something of a glut of butternut squash from what we laughingly call our "garden" (a notoriously weed-covered patch of Millbrook).Butternut squash is one of my favourite vegetables. I love it simply roasted in a drizzle of olive oil with a sprinkling of black pepper. If you've never cooked one the easiest thing to do is simply to slice it into circles (no need to peel), brush on a little oil, season with black pepper and stick it in the oven for about 45 minutes on Gas 6 (200C/400F). Yummy.
Here's the podcast of when this recipe was broadcast on Simon Pauley's Morning Mix on Insight Radio (http://www.insightradio.co.uk/):
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However, to the soup....
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Ingredients to serve four.
one butternut squash (about 1kg)
Olive oil (about 4 tablespoons total)
butter (about 1 tablespoon)
2 medium onions, thinly sliced
2 garlic cloves, thinly sliced
2 red chillis (choose your own strength!), deseeded and finely chopped
850ml hot vegetable stock (I use a vegetable stock cube)
crème fraïche (about a tablespoon per person)
What to do.
Cut the squash into large cubes (about 4cm).
Put all the cubes of squash onto a greased roasting tray, brush with olive oil and roast in the oven at Gas 6 (200C/400F) for about 45 minutes until they're just starting to brown at the edges.
Meanwhile, melt the butter in around 2 tablespoons of olive oil in a large saucepan, add the onions, garlic and chilli. Cover and cook on a very low heat for 20 minutes - when it's done everything should be completely soft.
Tip the roasted squash into the pan, add the stock and whizz with a hand blender until smooth.
Return to the heat, season to taste, pour into serving bowls, dollop some crème fraïche onto each serving and enjoy.
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