Before I describe this recipe I’ll confess that it’s another one of Rox’s (my daughter). I did do some cooking this weekend, honest, it’s just that both of her dishes were so nice I thought I’d get them up first. This soup could not be easier and it’s perfect for this time of year; thick, spicy and really filling.
1 butternut squash – approx 1 1/2lb
1 head of garlic
1 tbsp dried chilli flakes – or to taste
1 tbsp smoked paprika
1 – 2 tbsp oil
For the liquid-ish part:-
1 large onion
1 large leek or a couple of carrots – any stock veg will do
2 pints chicken stock
Wash the squash and cut it into 1 cm wide chunks; no need to peel. If you super-efficient, keep the seeds for drying and roasting. Peel the whole head of garlic cloves and place them in a zip-lock bag with the squash, the oil, the chilli flakes and the paprika. Roast on gas mark 5 for 30 mins.
Sweat off your stock veg over a low heat in a little oil until they are translucent but not browned. Add the stock, bring to the boil and check the seasoning. Add the roast squash and garlic and blitz in batches until smooth (or a little chunky if you prefer). Serve with a crusty bread, a swirl of cream and some toasted sunflower seeds.