I’ve wanted to do a recipe like this since Autumn, but the squashes in Sainsburys are so enormous that I didn’t know what the hell to do with the rest of them after I’d finished, and it’s only took until now for me to buy a huge one and keep eating it every day for the last week… So here’s a great recipe if you have a squash in your fridge that you don’t know what to use with – I’ve had to be quite imaginative with mine, which ended up a few days ago with me just roasting loads of it and having it with veggie sausages, which is a really bizarre meal to have. Anyway, this is a really lovely, hearty meal to have in the winter, and tastes so great with toast as well because it’s quite thick and smooth. Just don’t make the mistake that I did and buy super-hot chillis because you think you’ll like the taste, turns out birds eye chillis are hotter than jalapenos! My eyes were watering really badly, and then I tried to wipe my eyes, forgetting that I’d just touched the chilli beforehand. Never make that mistake.
In other news, my friend’s having a video games themed birthday party next week and my costume’s finally come together today! I’m coming as Misty from Pokemon, so I had to order some red braces online. I think it looks pretty cool, and some other people’s ideas have been awesome, so I’ll be sure to post photos next week!
250g of butternut squash
A little olive oil to fry
Half an onion, diced
One garlic clove, sliced
One mild red chilli, deseeded and sliced (NOT birds eye chillis like I bought!)
250ml of hot vegetable stock
One tablespoon of natural soy yoghurt
- Heat oven to 200 degrees Celsius. Cut the squash into large cubes, drizzle in olive oil, then roast for 30 mins, turning once during cooking, until golden and soft.
- While the squash cooks, heat some more oil in a large saucepan, then add the onions, garlic and chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- Tip the squash into the pan, add the stock and yoghurt, then whizz in a blender until smooth. Serve the soup in bowls with swirls of yoghurt and a scattering of some more chopped chilli.