It’s still middle of the week, after barely passing Monday and Tuesday even your calendar says WTF! Busy week days mean little or no time left for preparing healthy dinner? Not really, because you can squash all your week day blues with this delicious and easy-peasy butternut squash soup for dinner. You love nuts or not, have nuts or not – a butternut squash soup will fill you up for the dinner time, a perfect, soupy and creamy conclusion to your busy hectic day.
Ingredients I Used:
1 butternut squash, about 1kg, deseeded
2 tbsp olive oil
1 tbsp butter
2 onions, chopped
3 garlic clove, whole (use with the skins on)
2 bird’s eye chilli, deseeded and finely chopped
850ml hot vegetable stock
4 tbsp double cream, plus more to serve, and juice of half a lime
Lets make now
Step one: Heat oven to 180C fan/gas 6. Cut the squash into half, then place in a flat roasting tin with half the olive oil sprinkle over it. Put the garlic cloves on top. Roast for 30 mins, until golden and soft.
Step two: While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, and ¾ of the chilli. Cover and cook on a very low heat for 7-10 mins until the onions are completely soft.
Step three: Scoop out the squash into the pan, peel the garlic cloves now and add to the pan. Add the stock and the cream, then put them in a blender and blitz it in batches until silky smooth.
Step four: Return to the pan, gently reheat, then season with salt, pepper and lime to taste.
Step five: Serve the soup in bowls with swirls of cream and a scattering of the remaining chopped chilli.
Now, never suffer from dinner dilemmas for those busy weeknights. Bon appetit!