So the post-Easter chocolate hangover is in full swing today, is it just me? On top of the Easter Chocolate binge there was another birthday so another cake was made and consumed. The recipe for that will be posted soon and features chocolate, salted caramel and apples. Food Coma.
In the meantime my body is craving vegetables and salad so quick handy recipes are the order of the day… I love spicy food and this soup really hits the spot for lunch or as a light starter for a larger meal. Roasted Butternut squash is probably my favourite vegetable, I always have one in the kitchen. It makes a great chip substitute, a brilliant addition to a curry, roasted as a side dish with a main meal or simply served like this as an awesome soup. It is a royal pain to peel and prep though but a handy trick I saw on a Jamie Oliver show makes things a lot easier – see below!
Ingredients for Roasted Butternut Squash, Chilli and Coconut soup
1 large Butternut Squash or 2 small ones.
1 large red chilli (more or less depending how hot you like it!)
1 tin of coconut milk
1 pint of vegetable or chicken stock
Tbsp Olive Oil
To roast your squash
You can peel and chop your squash, place in an oven tray, drizzle with olive oil, salt and pepper and roast for 30 mins or so.
For Jamie Oliver’s trick – place the whole butternut squash, unpeeled in the oven. Let it cook until it’s soft and squishy, takes about an hour. You can then cut it very easily, remove the seeds and scoop out the flesh with a spoon, job done.
I usually use that technique when I have something roasting in the oven anyway – if you don’t have the oven on you can just peel and chop the squash and cook it until soft in the stock. Roasting it gives much better flavour though. It’s a handy one to do on a Sunday if you cook a roast dinner.
To prepare the soup
1. Chop your chilli, heat the olive oil in a large saucepan and add the chilli. Cook for a minute or two until softened.
2. Add your roasted butternut squash and the stock.
3. Bring this to the boil and simmer for 5 mins or so. If you haven’t roasted the butternut squash leave it for 20 mins, you’ll need extra water, until soft. Remove from the heat.
4. Use a handheld blender and blend the squash, chilli and stock until you have a smooth soup.
5. Return to the heat and add the tin of coconut milk. Low fat coconut milk works just as well. Keep a little aside to pour on top when serving.
6. Bring the soup back to the boil then serve.
This soup freezes really well. This recipe should yield 4 generous servings.