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Roast butternut squash, garlic and sweet chilli soup

(March 01, 2012)

Roast butternut squash, garlic and sweet chilli soup


With the Winter months promising cold, long and dark evenings, it's this time of year that 'comfort food' is most craved, and one of the most comforting foods, for me, is a fresh bowl of delicious soup. Whilst there are excellent quality soups available in supermarkets and deli's (which certainly tick the convenience 'box'), making your own soup is simple, cheap and very satisfying. One of my favourites is my roasted butternut squash, garlic and sweet chilli soup. These quantities make enough soup to fill four to six good sized bowls.


Butternut Squash Soup 1

 

Peel a medium butternut squash. Cut into large pieces, approximately 2 inches (5 cm) square/in diameter. Scatter onto an oiled baking tray (I use olive oil) and place in the oven on Gas Mark 7 for approximately 20-25 minutes. No need to season, as there is sufficient salt in the stock cubes used later, and you get peppery heat from the sweet chilli sauce, also used later in the recipe. When roasting, what you're looking for is for some of the butternut squash to go slightly black/dark brown on the edges (this gives a wonderful caramelised and deep roasted flavour) and the remainder of the butternut squash to be soft and beautifully roasted. Don't worry about the dark edges as these disappear when the soup is blended and just add to the depth of colour of the final soup.


Butternut Squash Soup 2


Meanwhile, in large pot roast three/four finely chopped cloves of garlic (depending on preference) on a low heat until the garlic is softened, but not coloured. Once the garlic has softened, add two stock cubes which have been added to one and a half pints (850 ml) of boiling water. Stir well. Then add in the roasted butternut squash pieces and two/three desert spoons of sweet chilli sauce (to taste).


Butternut Squash Soup 3


Then, using a liquidiser, blend all the ingredients until you have a thick and silky smooth soup (this can take about 10 minutes). This soup becomes very thick when it is well blended, but this is part of it's appeal as it has a beautifully thick and silky consistency – as a result of which there is no need to add cream or crème freche, making this soup a very healthy and fulfilling option.


Butternut Squash Soup 4

 

For a final touch, sprinkle pumpkin seeds on top of the soup and some more sweet chilli sauce. Alternatively, if you want a less spicy option, simply cube some fresh bread and fry for 15 minutes in oil in a frying pain, for some crisp and delicious croutons.

Another lovely accompaniment is some freshly baked chiabatta, warm from the oven. M&S sell some excellent continental breads that simply need to be put in the oven for a short time … beautiful dipped in your creamy (no cream) soup.


Butternut Squash Soup 5

 


This low calerie, low fat soup recipe is suitable for vegans.
Enjoy!

 

Claire Meredith, 1 March 2012

 

Also from the head chef at Tŵr Cymru Culture Towers:

     Cauliflower, roasted onion and Welsh cheddar soup, March 2012

     Tiramisu, March 2012

     Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011

     Almond, cherry & Bourbon tart, September 2011

     Chic party food ideas 2, June 2011

     Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011

     Almond, cherry & Bourbon tart, September 2011

     Chic party food ideas 2, June 2011

     The cupcake revolution, February 2011

     Chic party food ideas, February 2011

     Stylish party canapes, September 2009


© 2012 Caregos Cyf. | Hawlfraint- All rights reserved

 

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