In our second recipe blog, our Sous Chef Scott tells us how to make Butternut Squash + Red Pepper Soup.
We have been trying to use ingredients that most people will have in their kitchens but we know how hard it's been to source some things over the last few weeks - so we hope you have everything you need!
Here's Scott's recipe:
Butternut Squash & Red Pepper Soup
Soups are my go to lunchtime favourites, there are thousands of soups you could make but this is one of the best of all time - it's simple, easy to make and full of flavour. You could work with this soup as a base soup and add extra layers of flavour to it - try adding chilli, creamed coconut instead of double cream, lemon zest and so on.
- 1 Butternut Squash
- 2 Red Peppers
- 1 ½ tsp Smoked Paprika
- 50g Salted or Unsalted Butter
- 100ml Double Cream
- Peel and de-seed the squash
- Chop the squash and red pepper as small as possible, the less time cooking soup the more flavour you retain so the smaller it is the quicker it cooks
- Sauté the veg in butter and smoked paprika for 10 minutes on a medium heat
- Fill the pan with hot water to just cover the squash and no more
- Cook until the squash is soft. This will take around 20 minutes on the boil
- Take off the heat and blend with the cream adding salt and pepper to your liking
- Squash Snack - I don’t like to waste anything, so I rinse and pat dry the seeds then roast them off with a little oil and salt for around 20 – 25 minutes. The seeds are a nice wee snack or can be used as garnish for this soup.
- Roast the squash to give your soup that roasted flavour
- Add an onion - if you wish to bulk the soup out slightly you could add one finely sliced onion which will give it some acidity as well.
We hope you enjoy the soup and don’t forget to share your pictures with us on social.
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