Butternut Squash Soup Recipe

So, after a couple of weeks where I’ve focused on heavy topics, I thought that this week I’d go with something easy to digest (in all kinds of ways!). This recipe is one that is inspired by a lot of soup recipes of similar kinds, and as per, you can swap out ingredients if you don’t have something. It’s a nice wintery soup, and if you like chilli then you can give it a real kick! It’s vegan, gluten free and delicious.

Ingredients:

• Butternut Squash (cubed)
• Onion (diced)
• Garlic (crushed)
• 1 red pepper (cubed)
• 1 chilli (deseeded and diced)
• 5/6 tomatoes (cut in half)
• 750ml Vegetable stock (make sure it’s vegan/gluten free if you want to make it so!)
• Dairy-free yogurt (I used the coconut collaborative natural coconut yoghurt)
• Olive oil
• 1 tsp Cinnamon
• Salt and Pepper to taste

Method:

1. Put the squash, tomatoes and pepper onto a tray, drizzle over some olive oil and bake for about 25 minutes at 180°C – or, until everything is soft.
2. Once your vegetables are almost cooked, fry your onion, garlic and chilli in a large pan with some olive oil. Wait for them to sweat a bit, then add your squash, tomatoes and pepper.
3. Cook everything for about 5 minutes, and then add your vegetable stock. Depending on how thick you like your soup, you might want to use more or less water.
4. Leave this to simmer for another 5 minutes, then turn off your hob and let the soup cool a little bit. Then, using a blender (I use a hand one), blend your soup until it is silky smooth.
5. Add your cinnamon, and your salt and pepper.
6. You could leave it there, but I like creamy soup, so I added some yoghurt. The amount is sort of up to you, but I used about 175g of yoghurt. Make sure it is fully combined.
7. Serve!

I hope you liked this recipe! I have it with a crispy bread roll and more yoghurt on the top – sometimes with chilli flakes too. This recipe also works well with pumpkin instead of squash, and like most vegetable soups, anything you chuck in will work really well!