Delicious soups for winter: Roasted Butternut Soup
Despite the unseasonably warm temperatures that have befallen the UK these past couple months, it is technically winter now and you never know, it might get colder. One of our favourite things to eat in the winter is soup. It's warm and filling, and can be quite low in calories, making it a great staple when you're trying to eat better (especially in the new year!).
Today we're sharing a delicious favourite - Roasted Butternut Squash Soup. This batch should make between 5 and 10 servings. If that seems like a lot then you can halve the recipe, however we're a fan of freezing leftovers in individual servings and eating them for lunches!
- 2 medium sized butternut squashes
- 2 red peppers
- 1 white onion
- 1 package of streaky bacon (12 rashers)
- 3-4 cups of chicken or vegetable stock
- 125 ml of single cream
- Salt, pepper and rosemary to taste
- Olive oil
First thing's first, prepping the butternut squash. You can leave the peel on if desired, however we like to peel ours. The best method we've found is to use a sharp knife to cut a thin slice off the bottom of the squash. This will let it sit flat against your chopping board and it won't roll about as you try and work the peeler. Using a sturdy peeler and firm pressure (you'll likely find it a bit tough to dig in at first), peel the skin from the top of the squash to the bottom. Work your way around until the majority of the peel is gone. You'll likely find you have to lay the squash on its side to get the skin at the very bottom.
Once your squash is peeled, it's time to chop it up! There's no need to be precise here, just roughly cut it into one-square-inch (ish) sized pieces. We usually cut the squash in half, slicing just before the bottom curves outward. The top section should be easy as you won't likely encounter any seeds in this section.
For the bottom section, slice it in half first and then using a spoon, scoop out the seeds and stringy bits. Now chop the rest of your squash and put it all in a large roasting pan. Drizzle with olive oil and then sprinkle salt, pepper and rosemary.
Next, chop up your two red peppers and onion and layer the pieces over the squash and drizzle with a bit more oil. Lastly top it all off with your bacon. Set your oven to 180 C and place on rack in the centre of the oven (don't put the pan too close to the top element as you don't want your veg to turn black). Roast for 30-40 minutes, or until all the veg is tender.
Bring your stock to a gentle simmer in a stock pot. You may want to start with 2-3 cups and increase later, depending on how thick you like your soup. Once your veg and bacon is done roasting, transfer it into the pot and remove from the heat. Using an immersion blender, blend until smooth. Add your cream and season with salt and pepper to taste, then give it one last stir. If you find the soup is too thick add some more stock.
We love this served with a bit of soft goat's cheese on top; crumbled bacon is also a great addition.