Christmas Roasted Butternut Squash and Chilli Soup

Ingredients

• 1 butternut squash (Peeled; roast the lower portion and dice the upper portion for the soup base.)
• 1 large white onion (Finely chopped.)
• 1 red chilli (Finely chopped.)
• 3 garlic cloves (Finely chopped.)
• 2 L vegetable stock (Roughly; use enough to just cover the ingredients, adjusting as needed. Good-quality stock.)
• 1 tbsp chilli flakes (Plus a touch more for serving; the extra garnish amount is unspecified.)
• 1 tbsp chilli powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp curry powder
• 2 tbsp green oil (The same green oil used previously; drizzle over the soup to serve. The source also says to toss the squash with oil and seasoning but gives no separate quantity for that use.)
• 1 tbsp pumpkin seeds (Heaped; toast in a dry pan and use as garnish.)
• Maldon salt (For garnish; additional seasoning to taste is mentioned but not quantified.)
• 1 focaccia or sourdough (A wedge, served warm.)
• oil (For tossing the roasted squash; amount unspecified.)
• seasoning (For the squash; the source does not specify which seasoning or amount.)

Steps

1. 1

   Toast the pumpkin seeds in a dry pan until fragrant. Set them aside for serving.

2. 2

   Peel the butternut squash and cut it in half crosswise at the equator, separating the bulbous lower half from the upper half.

3. 3

   Cut the lower half into two pieces and scrape out the seeds and stringy flesh. Cut the squash into good-sized chunks.

4. 4

   Put the lower-half squash chunks in a bowl, toss with some oil and seasoning, then spread them on a tray. Roast until golden and soft, then set aside. The source does not specify an oven temperature or roasting time.

5. 5

   Cut the upper half into thick strips, then cut the strips into cubes. Set aside uncooked for the soup base.

6. 6

   Finely chop the onion, garlic and red chilli.

7. 7

   Sauté the chopped onion, garlic and chilli in a pan until slightly cooked.

8. 8

   Add the diced uncooked squash and the chilli flakes, chilli powder, smoked paprika, cumin and curry powder. Mix well and cook briefly to toast the spices.

9. 9

   Add the roasted squash to the pan.

10. 10

    Pour in vegetable stock until the ingredients are just about covered; the amount may need to vary with the size of the squash. Bring to a boil, then reduce the heat to a simmer.

11. 11

    Simmer until the uncooked squash is soft. The source does not state a simmering time.

12. 12

    Remove the pan from the heat. Take out some of the liquid before blending so the soup does not become too thin; reserve it in case you need to loosen the soup later.

13. 13

    Blend the soup, then check its consistency. Add back some reserved stock if it is too thick.

14. 14

    Taste the soup and adjust the seasoning as needed.

15. 15

    Serve the soup in bowls. Sprinkle the toasted pumpkin seeds in the middle of each bowl, drizzle green oil around the top, and finish with Maldon salt and a touch more chilli flakes.

16. 16

    Serve with a warm wedge of focaccia or sourdough.

Notes

The source gives no oven temperature or roasting duration, no precise simmering time, and no separate amount for the oil and seasoning used to roast the squash. It says roughly 2 litres of stock, adjusted to just cover the ingredients. The video transcript mentions 200 for roasting and 750 ml stock, but the written post provides the definitive recipe measurements and method.

Nutrition per serving

• soup
• main
• vegetarian
• spicy
• roasted
• stovetop
• Christmas
• comfort food