We’re preparing to welcome in the Autumn and all its seasonal produce & ingredients with some lovely warming recipes. As squashes comes back into season, we’re saluting the sweetest of the bunch; the humble butternut squash, with this simple flavoursome soup.
We’ve matched up this recipe with our current favourite eye-catching saucepan set. Not only do they feature a heat resistant aluminium exterior and non-stick cerasure ceramic inner coatings but the contemporary rose gold details will really set off your kitchen. Plus, they are suitable for Induction hobs too.
For this recipe, give yourself an hour in all. You’ll need 10-15 minutes to prep the ingredients and about 40-45 minutes to cooking time. This one’s ideal for freezing too and can be kept for up to 3 months. Note; Frozen soup should be defrosted in the fridge overnight and heated on the hob for about 10 minutes until thoroughly heated through.
1 medium butternut squash (approx. 1kg) peeled and cubed
1 finely chopped onion
2 tbsp. olive oil
1 clove of garlic finely chopped
1 tsp ground turmeric
800ml vegetable or chicken stock
Salt & pepper to taste
Peel your butternut squash, remove the top and bottom then slice in half lengthways. Remove the seeds and chop into cubes.
Sauté your finely chopped onion in a non-stick pan, for about 5-7 minutes until they’re transparent and smell delicious.
Add in the chopped garlic, stir and allow to infuse for a few minutes.
Next add the butternut squash cubes to the pan, cover with a dusting of turmeric & paprika and cook for 5 minutes.
Add the stock and leave to simmer for about 30 minutes until the squash cubes are tender. Use a fork to test and leave for longer if still firm. Taste and add a pinch of salt and pepper if required.
Let it cool slightly then whiz in a blender until creamy smooth. To serve, reheat until piping hot and eat on its own or with lovely crusty bread. And if you’re feeling really fancy, top with feta cheese or sour cream.
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