I found myself standing in the supermarket surrounded by shelves stacked with my favourite autumnal vegetables. There was only one thing for it, my classic more-ish winter dish, a roasted butternut squash soup.
This recipe is one I have experimented with lots of times before, dependent on availability at different times of the year, however, today I could get everything I needed.
– One large butternut squash
– Two sweet potatoes
– A red pepper
– Vegetable stock
– One chilli
Start by roasting the butternut squash in the oven. I cut mine into quarters and seasoned it with salt, pepper, paprika and chilli flakes, and then doused it in oil. Pop in the oven at about 200 degrees.
Then, peel and chop the sweet potatoes, season them and add them to the oven about 15 minutes after the squash. Keep checking the veg until it has softened up. Add the chopped red pepper. Once it is all soft enough to blend, remove and cool.
Spoon the flesh out of the butternut squash and add it to a saucepan. Add the soft pepper and sweet potatoes.
In a jug, mix the vegetable stock with a pint of boiling water. Slowly add this to the saucepan of roasted vegetables and begin blending.
It is completely up to you how much stock to add, consistency is down to individual taste.
Chop the chilli and sprinkle on top. I added a few chopped spring onions too for crunch!