Pumpkin / Butternut Squash Soup
A Stokes recipe by a passionate contributor, Rodney
- Serves 4
- 50 minutes
What you'll need
From your local shop
- 1 Butternut Squash (or half & half squash / pumpkin.4
- 1 medium carrot (finely diced)
- 1 onion
- 1 red pepper
- 900ml vegetable or chicken stock
- M&S or Philly soft cheese, 3 tbsp
- Garam Masala
You can make this as spicy as you like, adding curry powder or our Chilli Ketchup gently to taste. This is a milder version to get you in the mood.
Method
- For depth of flavour, peel and deseed the squash, cut into 2 inch cubes, drizzle with oil and roast gently for 25 minutes.
- Chop the onion, carrot (finely chop) and pepper and start softening them in butter.
- Add the roasted squash with 2 tbsp of Chilli Jam and 1 tsp of Garam Masala (more to taste), season and stir well together.
- Add the stock and simmer for 20 minutes then blitz with a hand blender until smooth.
- Melt / stir in your creamy soft cheese, taste, add more spice of chilli to suit, and serve.
