Roasted Butternut Squash Soup With Chilli & Ginger

Whether you want a light lunch, need a simple starter or simply want to use up some butternut squashes, this is the dish for you. 

I found this recipe in Lorraine Pascel's 'home cooking made easy' book. I think it's great as it's bursting with flavour and although time consuming, is very easy to make.

I'm making this recipe as a starter for a dinner party I have tomorrow. Doing a soup is great for dinner parties as you can cook it the day before and just re-heat it when you want to serve! 

Butternut squash is also very good for you! Here are some if their health benefits: 

- Each cup of cubed butternut squash provides approximately 60 calories, 16 g of carbohydrates and 3 g of fiber. 

- It supplies almost 300% of your daily value of vitamin A which helps maintain eye health.

- 50% of vitamin C, important for gum health and wound healing.

- 7% of calcium

- 5% of iron

- It is also high in fibre and potassium, both major components of a healthy lifestyle. 

Less talk, more action. Let's cook! 

Serves 4 

1 medium or large butternut squash

1 clove of garlic 

2 tbsp live oil 

Sea salt and freshly ground black pepper to season 

50g butter 

1 large onion, peeled and finely diced 

1x2cm piece of fresh ginger, peeled and finely grated 

Pinch of dried chilli flakes or 1 tsp of hot chili powder 

900ml of liquid chicken stock (or vegetable, but chicken stock is more flavoursome) 

Squeeze of lime juice. 

To serve 

Splash of coconut milk

Few fresh coriander leaves 

Method 

- Preheat oven to 220 Celsius (425 F), Gas Mark 7. 

- Cut the butternut squash in half from the top to the bottom, deseed place in a large roasting tray and slash with a knife. Place on top the squashed, unpeeled garlic. Drizzle over 1 tbsp of olive oil and season well. Roast in the oven for 30-35 minutes or until a knife can easily slide through the squash (it took mine about 45 minutes overall!)

- Don't go and sit down! It's now time for the onions. Put the remaining 1tbsp and buttler into a large pan over low heat. Add the onion, season and stir occasionally until softened. This takes about 15-20 minutes. 

- Remove the squash from the oven, leave to cool. Scoop out the butternut goodness and disgurd the skin. 

- Once the onion is soft, squeeze in the roasted garlic from its skin, then add the stock, ginger, chilli and squash. Bring to boil and remove from the heat. 

- Blitz the soup until smooth and add some lime juice. (Now the best bit) TASTE and season accordingly. I added more chilli, pepper and ginger to mine to give it more of a kick. It's better to add little at a time because once it's in, there's no turning back! 

- To serve, ensure it's piping hot and ladle into serving bowls. Drizzle over some coconut milk and a sprinkling of coriander leaves. I didn't have these items to sprinkled some chilli powder over the top. 

Enjoy!