Roasted Butternut Squash Soup with Chilli and Ginger

I am sure, like me, you all are fed up with this miserable weather. I look out the window and all I see is rain, rain and guess what? More rain! So, I thought the best way to warm up (and cheer up) would be to make a good old bowl of home-made soup. My choice of soup comes from Lorraine Pascale's book Home Cooking Made Easy and it really is easy! I have made Lorraine's tasty Roasted Butternut Squash Soup with Chilli and Ginger a few times but my most recent attempt was particularly delicious (not wanting to blow my own trumpet or anything!). I think it was because I was patient (for once!) and let the onion spend a good amount of time softening down. A boring wait I know but it was worth it to get a real sweetness and depth of flavour. Anyway, butternut squash lovers this soup is for you and for those of you who do not like too much heat, just omit the chilli - it will still taste great! 

Roasted Butternut Squash Soup with Chilli and Ginger

Makes about 1.2 litres, serves 4

1 medium butternut squash, unpeeled, deseeded and cut in half top to bottom

1 clove of garlic, unpeeled and squashed

2 tbsp olive oil

Salt and pepper

50g butter

1 large onion, finely diced

1 x 2cm piece of fresh ginger, peeled and finely grated

Pinch of dried chilli flakes or 1-2 chillies deseeded and finely chopped (optional)

900 ml of liquid chicken stock (I used the Knor Chicken Stock Pots)

Squeeze of lime juice 

To serve - A splash of coconut milk and a few fresh coriander leaves (I missed this bit out as it was too rainy to pop to the shop!)

1. Preheat the oven to 220°C / 425°F / Gas Mark 7. Put the butternut squash halves on a roasting tray with the garlic. Slash the squash with a knife, then drizzle with olive oil and season well. Roast in the oven for about 30-35 minutes or until it is nice and soft. 

2. While the squash is roasting, put a tablespoon of oil and butter into a large pan over a low heat. Add the onion and seasoning and leave to soften down, stirring occasionally. This could take around 20 minutes but, as Lorraine explains, it is worth it for the sweetness of flavour.

3. Remove the squash from the oven and leave to cool a little. As soon as it is cool enough to handle, scoop the flesh from the skin and set aside. 

4. Once the onion is soft, squeeze in the roasted garlic clove, discarding the skin, the add the insides of the squash, ginger, chilli and stock. Bring to the boil and then take it off the heat.

5. Then blend the soup until smooth. This can be done either in batches in a blender or, like I did, using a hand blender. Once the soup has been blitzed, return to the heat until it is piping hot. Add a squeeze of lime and season to your liking. Then, if desired, serve with a little coconut milk over the top and a few coriander leaves and finely sliced chilli.