If you have lost the love for good ol’ butternut soup, this should help kickstart that love right back into action. A bit of ginger and chilli, as well as the red peppers give this soup the extra dimension you might be looking for. Anyways its super easy and quick and tastes delicious!!! Don’t be too heavy handed with the chilli though. I know what you’re thinking, and I do love chilli, but SERIOUSLY it can really overpower the other flavours. Again, double and freeze in portions for lunches if you like. I am eating some of my leftovers right now…mmm.
1 large butternut, peeled and cut into big bite size pieces
1 large onion, chopped
1 clove garlic, crushed
2 red peppers, chopped
1 inch fresh ginger, grated
1 red chilli, chopped
1-1/4 litre vegetable stock
salt and pepper to taste
Place the butternut into a roasting dish with a drizzle of olive oil and some salt and pepper. Roast for about 30 minutes at about 180-200ºc or until the butternut is soft. In the meantime heat a little oil in a large heavy based saucepan and sweat the onions until translucent. Add the garlic and cook for another minute or 2. Add the pepper, ginger, chilli, and half the stock. Bring to a simmer and cook for about 10 minutes. Remove from the heat.
Once the butternut is done, add to the pan and purée using a stick blender until smooth. Add the rest of the stock until your desired consistency. I usually add a drop more. Season. Put the pan back on the heat, bring it to a simmer and cook for a further 5-10 minutes.