Butternut squash is in season right now and I love to make some heart-warming soup, especially now the weather has turned a tad cooler.
I realise that some of my recipes aren’t so ‘no fuss’ anymore so I’m looking at either putting a time / effort rating on the recipes as this one certainly isn’t a throw in the pan and hope for the best type meal. Or maybe add some cheats and time saving hacks to be had to make it no-fuss.
So bear with me while I found some middle ground!
Ingredients:
1 Butternut squash (time saving hack – you can get ready chopped frozen butternut squash in some supermarkets)
Pinch of sea salt
Sprinkle of chilli flakes
Rapeseed oil
Chicken stock 100ml
Chorizo (time saving hack – I often use frozen mini pieces of chorizo found in the frozen section of the supermarket)
Chopped garlic
Double cream 100ml
Pumpkin seeds
Method
Chop and peel 1 butternut squash into small pieces
Spread onto a baking tray and sprinkle some sea salt, rapeseed oil and chilli flakes
Roast in the oven for 30 minutes until crispy
Place roasted squash and all the crispy burnt bits into a pan.
Add some chopped garlic and chorizo
Pour in chicken stock and allow mixture to bubble.
Add in the cream and stir.
Allow all ingredients to combine and then allow to cool slightly
Get a stick blender and use to make the mixture into a soup like consistency.
Garnish with some pumpkin seeds and enjoy with bread or crackers
Alternatively place in a sealed container to enjoy in the coming days or freeze
