As much as I love cake, pizza and all things bad, even I have to admit that there is perhaps room for a few healthy dishes now that spring is peeking playfully on the horizon, beckoning us on to a time where we’ll all wear far less layers and expose far more flesh.
Personally, I don’t think you can beat a bowl of homemade soup for comfort, warmth, and mega healthy points (depending on what you put into it of course).
I spotted a recipe on BBC Good Food (oh how I love that site) and adapted it slightly (more garlic, hotter chilli, chicken stock in place of vegetable stock, and whipped crème instead of crème fraîche as it’s the only thing I had in the fridge).
It’s healthy (if you leave out the crème), incredibly tasty, and will bring you that warm sense of satisfaction that only comes from having made something entirely from scratch.
So whip up a batch and enjoy!
- 1 butternut squash
- 2 tbsp olive oil
- Knob of butter
- 2 onions
- 2 garlic cloves
- 2 red chillies
- 850ml hot chicken stock
- Crème fraîche or crème (optional)
Make the magic happen:
- Preheat your oven to 200C
- Peel and deseed your squash, then cut into 4cm cubes. Throw the cubes in a roasting tin, toss in olive oil, and roast for about 30 minutes (or until soft and golden), turning them once
- Chop you onion, garlic and chilli, then throw into a large non-stick pan with the hot olive oil and melted butter.
- Cover the pan and cook on a low heat until the onions are soft ― 15-20 minutes should do the trick
- When your squash is soft and completely cooked through, pour into a large bowl with kitchen roll to absorb any excess oil, then add it to the onion mix, along with the hot stock and crème (if you want it a little richer)
- Whizz everything together with a hand blender until completely smooth, then taste (I added a sprinkling of ginger and lots of salt and freshly ground black pepper at this point)
Enjoy with some crusty bread and butter.
Love Emma xx