[Ad- gifted product] Butternut squash is a lovely, seasonal ingredient that can be made into hardy, warming soups. My favorite thing to make in the winter time are soups, as you can bulk cook them, store them in the freezer, and they really do warm up the people that eat them! Butternut squash soup is pretty easy to make, though I have added a few of my own twists.
Butternut Squash Soup
A warm and hearty Butternut Squash Soup
Servings: 4 people
Ingredients
- 1 Medium Butternut Squash
- 2 Stalks of Celery
- 1 Small Onion
- 1 Medium Carrot
- 2 Medium Potatoes
- 2 Cloves of Garlic
- 1 litre Chicken Stock (or veggie stock, if vegetarian)
- 1 tbsp Olive Oil
- 2 tbsp Dried Sage
- Nob of Butter
- Diced Pancetta
- Nimm’s Bubble & Squeak Crisps
Instructions
- Peal your butternut squash with a potato peeler, getting any white skin off. Once it is fully peeled, cut your squash in half, scrape out all of the seeds and roughly cube the squash, set aside.
- Roughly chop your stalks of celery and onion, set aside with the butternut squash.
- Peel your potatoes and carrot, and roughly chop them as well. Set aside with your other ingredients. Your goal is to have all of these roughly the same size.
- Peel your garlic cloves.
- In a large pot, heat up a tablespoon or so of oil. You don’t need much. Add all of your vegetables (and garlic) to the pot once the oil has heated up. Stir to coat and cook the vegetables until slightly browned – about 5 minutes.
- Once the vegetables are browned, you can add your chicken stock. You want to have enough chicken stock to cover all of the vegetables.
- Add in your dried sage.
- Bring your soup to a boil, then reduce to low, cover the pot, and simmer until the vegetables are tender, about 40 minutes.
- Transfer the soup to a blender or use a hand held stick blender to blend the soup together. You can then return the soup to your pot and add more stock if you’d like it to be less thick. I added a blob of butter at the end, as I like using finishing butter to bring things together and make it look slightly shiny.
- While your soup is on low, heat up a dry frying pan and add your pancetta. Cook until crispy.
- Top your butternut squash with your pancetta and some of Nimm’s Buble & Squeak Crisps, to add some texture to the soup.
Notes
This recipe easily feeds four, depending on the size of your vegetables, and is a very delicious soup. Some people add a bit of cream to the top, however, I don’t tend to add creams to my soups.
