As the weather has decided by itself, with consultation, to remain steadfastly cold I meanwhile remain in the winter warmer mode of soup making.

My friends at Able and Cole sent me two large butternut squashes which I thought were headed towards the compost bin. But no I hear you say you cant do that with the most common of the winter squashes! These foot-long, bell-shaped and butterscotch coloured veg must be able to provide some goodness to you. Thinking about its it nutty flesh I began….

Serves: 4

Approximate Calories: 682 (170 calories per serving – if you have bread add about 100 calories) 

Ingredients

• 2 tablespoon of olive oil (other types of oil will do)
• 1 tablespoon of butter (optional)
• 2 medium red onions chopped
• 2 mild red chillies deseeded & chopped
• 1.5 butternut squashes
• 1 clove of garlic
• 2 Knorr vegetable stock pots (any veg stock will do)
• Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan

Method:

• Cut the squash into chunks cover in 1 tablespoon of the oil and some black pepper and roast for about 25 to 30 minutes at about 200.
• When roasted put all of the ingredient’s into the soup maker and set to smooth.
• Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 25 minute’s or so then blend when done until smooth.
• Optional – If you like really thick squash soup use 2 squashes not 1.5
• For a thinner soup add more water for a thicker soup add less water.