It’s almost autumn. I say almost because I refuse to let go of the last glorious days of one of the few actual summers we’ve had in Britain during my life… but alas the leaves are turning funny colours and falling off, conkers are everywhere and it’s the season for squash and it’s cousin the pumpkin. Which brings me to one of my favourite parts of autumn – making this soup. It is by far the best way I know of to eat a butternut squash, requires no pre-roasting (unless you want to get all fancy – it does enhance the flavour but perhaps not enough to spend an extra 1-1.5 hours cooking it), and has *the* most wonderful taste – a subtly warming, creamy smooth, lightly sweet, slightly tart golden bowl of happiness, waiting to give your senses a big hug. The ultimate comfort food – tastes every bit as warm, reassuring and delicious as others but is as good for you as it makes you feel eating it. This has to be one of my favourite soups of all time, which is saying something when you have tried as many soup recipes as I have 🙂
Ingredients – serves 2
- 400g butternut squash, peeled, diced
- 2 tbsp crispy onion pieces (good quality only, nothing with dextrose and additives please – just onion, oil, salt, flour) OR half a small onion, diced
- 1 tbsp olive oil
- 1 vegetable stock cube
- around 600ml water, or a bit more than the stock cube recommends
- 1 tsp dried thyme
- 1/2 tsp curry powder
- 2 tbsp natural yoghurt or creme fraiche (if substituting, use a non-dairy yoghurt with some tartness (i.e. not like coconut milk), or add 1tsp of lemon juice)
- heat the oil in a saucepan. If using fresh onion add it now and fry until golden.
- Tip the squash into the saucepan, and add the curry powder. Fry for a few minutes.
- add all of the remaining ingredients except the yoghurt to the pan and bring to the boil. Simmer for 5-10 minutes until the squash is tender and cooked through.
- Remove from the heat. Blend using a stick blender or in a jug type, then stir through the yoghurt. Serve immediately. Enjoy 🙂