When the days get colder and shorter, there is nothing for it. It’s time to bring out hot soup. And no, that doesn’t mean picking up a ready-made tin from the supermarket. This is the proper stuff.
This butternut squash soup only takes an hour to make, and most of that is spent roasting. Grab yourself some tasty bread and get dunking.
Roasted Butternut Squash, Kale and Red Onion Soup (VG)
Half of a butternut squash, de-skinned, with the seedy flesh in the centres removed
Two red onions, chopped
Chilli pepper, chopped
Two big handfuls of kale
Dash of paprika
A vegetable stock cube
Pre-heat the oven to gas mark 6/200C. Take your squash halves and slice into smaller chunks. Lay these onto a baking tray and drizzle over a little olive oil. Next, scatter over salt and pepper, as well as the dash of paprika. Place the squash in the oven for 40 minutes or until the skins begin to brown.
Take your squash out of the oven and set to one side. Into a saucepan, drop in your vegan margarine and gently heat until it melts. Pick up your onion and add to the pan. Stir the onions for around 5 minutes, or until they’ve absorbed the margarine and are looking softer.
Grab your baking tray and pop the butternut squash pieces in with the onion. Stir in your chopped chilli and stir the vegetables for a further 5 minutes. Boil a kettle full of water and top the saucepan up with this, so that the water just covers the vegetables. Before covering everything with a lid, add a vegetable stock cube. Leave the vegetables to simmer for around 10 minutes. Just before you remove from the heat, add the kale and push the leaves into the vegetables for 2 minutes or until the edges begin to soften.
Remove the pan from the heat and, taking a hand blender, blitz the vegetables until almost smooth, with some texture still remaining. Serve up into bowls and enjoy with some fresh bread for that perfect curl-up-sofa-TV-feeling.