Recipe time! The nights are drawing in, and winter is coming (insert Game of Thrones music here) so it’s time to dive into the recipe books and start making hearty soups and casseroles to keep us warm in the cold, dark days to come.
I forget where I found the recipe for this soup – the Internet seems the most likely source, but I’ve been making it for so long I genuinely can’t remember where it came from. I did, however, measure exactly how much of each ingredient I used this time round – ‘some’ is not a valid unit of measurement when writing a recipe.
This is an easy soup to make (the prep is the worst part of it), and is vegan as well. It freezes beautifully for about a month, and will happily live in an airtight container in the fridge for up to a week. I’ve served this as a starter at dinner parties, and it’s nice to have in the fridge to heat up when you’ve got back from a long, cold day at work.
You will need:
- One tablespoon olive oil
- One large white onion
- One teaspoon salt
- Two large baking potatoes
- One large butternut squash
- One litre of vegetable stock
You will also need:
- A large saucepan
- A blender
- Prepare the vegetables – peel and cube the potatoes and butternut squash. It’s important to peel the squash and potatoes because the peel affects the taste of this soup. And obviously remove the seeds from the squash!
- Peel and slice the onion.
- In a large saucepan, heat one tablespoon of olive oil.
- Add the onion to the oil and add the salt.
- Fry the onion for a few minutes until soft.
- Add the cubes of potato and squash and stir around until they are coated with oil.
- Add the stock.
- Bring the pot to the boil.
- Turn the heat down and simmer for 30-35 minutes until the potatoes and squash are fall-apart soft.
- When the soup is cooked, blend it until it is smooth (or to the texture of your liking – I personally like it really silky). You will need to blend it in batches – there’s a lot of it and it won’t all fit in a blender at once.
- Season to taste with salt and pepper.
- If you’re feeling decadent, drizzle a little double cream onto the top of it (this makes it not vegan) and garnish with chives or chopped parsley if you’re feeling extra fancy.
- Serve hot in your favourite mug with crusty bread, preferably in front of a roaring fire. Crusty bread not pictured. Drip down side of mug optional – hopefully you’re neater than me!
I hope you guys enjoy this recipe. More Winter Warmers to come as the season continues, but for now I’m going to enjoy my mug of soup in the company of Fashion Cat. Let me know what you think if you try this recipe!