I know the picture is unimpressive to look at, but I'm not a food stylist and this tastes really nice. The recipe does require the use of stock and whilst some people might cut corners and use a stock cube, I prefer to use homemade chicken stock so have included the recipe for that as well. If you want to make this a vegetarian or vegan soup, then use vegetable stock instead of chicken stock.If the soup turns out to be too thin, I add a little pea protein powder as this helps thicken it but without spoiling the flavour.
I was going to say this may be the wrong time of year to post the recipe as it's a real winter (or autumn) warmer but then again, we've had so much snow throughout March, maybe this will turn out to be the right time of year for it after all lol!
For the chicken stock:
A portion (half a pound) of boney pieces (necks, wings) of chicken, raw
1 small (or half a medium) onion, peeled and chopped in 4 chunks
1 carrot, chopped into 4 chunks
1 garlic clove, peeled
A little fresh parsley
Half a teaspoon salt
For the squash soup:
1 medium butternut squash
2 tbsp olive oil
1l vegetable or chicken stock
salt and pepper
- Place all the stock ingredients in a pan with about one and a half litres of cold water, bring to the boil, then skim the scummy layer off the top for a few mins, then turn the heat down to low to allow it to simmer for 2 hours
- Skim it, then leave it to cool for 30 mins, then skim it again from the top, then pass everything through a sieve and use the stock to cook with (or else refrigerate/freeze the stock if it’s being saved for another occasion)
- For the butternut squash soup, chop the butternut squash, onion and potatoes into cubes.
- Warm a large pot and add in olive oil. Add in onions and cook till soft.
- Add in potatoes and squash. Cook for a minute or so.
- Add in stock and allow to simmer for about 30 minutes or until potatoes and squash are soft.
- Using a blender or food processor, blend the soup until smooth. If too thick, add a bit of water.
- Season with salt and pepper.