Spicy Butternut Squash Soup
Becky and Andy are the proud owners of Mrs Bee’s Potting Shed Cafe situated within the beautiful grounds of Russell’s Garden Centre in Baginton. Mrs Bee’s supply delicious home-made breakfasts, lunches and cakes as well as Artisan coffee and specialist teas.
This month, Becky has shared a simple yet delicious homemade soup recipe to cook up in your own kitchen. Perfect for warming up on a chilly day!
2 medium butternut squash
1 medium onion
1 tbsp ground ginger
1/2 tsp paprika
1/4 tsp chilli flakes
1 pint of vegetable stock
1. Give the squash a good wash, cut into chunks and discard the seeds. You can peel the squash but they have a relatively soft skin so there is no need.
2. Dice the onions.
3. Heat the oil in a large saucepan, add the ginger, paprika, chilli flakes, onions and squash. Cook for a minute whilst you prepare your stock.
4. Add the stock, the stock should just cover the squash, add more stock or top up with water as needed. Bring to the boil and then cover and simmer for 20-30 minutes until the squash is tender.
5. Allow to cool slightly and then use a hand blender to blitz the soup until completely smooth. At this point you can add more water to thin the soup if you like and add more chilli flakes to taste. Finish with a final blitz!