Everytime October comes around and Bonfire night approaches, I make endless batches of this idiot-proof, silky and comfortingly seasonal soup. Its a perfect fingertip warmer on a frosty bonfire night while gazing romantically at the fireworks, however there is only room for love here, for this delicious soup. I topped mine with some leftover homemade ’Mixed Seed Pesto’ and the fried, spicy seeds from inside of my squash. Never throw these away, they are delicious and are this soup’s nutritional side kick in helping battle the winter flu…
- 1 large butternut squash, peeled, halved and cut into 1 inch chunks. Seeds retained
- 750ml good chicken stock
- 1 onion, chopped
- 1 heaped tsp smoked paprika or more if your like your spice
- 25g unsalted butter
- Olive oil
- Pinch of cinnamon/cumin/coriander
- Salt and pepper
- Begin by melting the butter and a splash of oil in a large saucepan. Add the onion and gently fry until soft
- Add the paprika and stir for 1 minute. Season with salt.
- Add the squash and mix thoroughly. Cover with the stock and bring to the boil.
- Simmer for about 20 minutes until the squash is tender and soft.
- Meanwhile, fry the reserved seeds in a splash of oil, salt and pepper and a pinch of ground spices of your choice. I used cinnamon here. Once golden and fragrant, drain briefly on kitchen paper and leave to cool.
- Once the squash is soft enough, use a hand blender to blend the soup to a thick, smooth, creamy consistency. Add lots of freshly ground black pepper and check the seasoning.
- To serve, top with the fried seeds and a spoonful of mixed seed pesto if you like and the fried seeds. Drizzle with some good extra virgin olive oil and prepare to want another bowl!
I tucked into mine with some nutritious, creamy, emerald green ‘pumpkin seed butter’ slathered on crispy oat cakes. My hair, skin and general well being is thanking me in return!