What does winter mean for me? Cosy nights in watching old movies I’ve seen a thousand times before, while wearing thick-knitted socks and embarrassing Christmas jumpers. Oh and soup – lots and lots of soup.
So now that winter is coming – you can thank Game of Thrones for that one – I wanted to give you a soup recipe to warm your insides on the cold and frosty evenings. Or to get you through that inevitable winter cold or flu, that only plenty of rest, re-watches of Friends and lashings of soup will cure.
This Butternut Squash Soup recipe has never let me down. I first created this recipe at University, and I have been fine-tuning it ever since. This was always my go to meal when I needed something satisfying and nutritious on a small student budget. It’s basic and easy, but does the job. No frills – just simple, hearty good food.
While I’ve been making and adapting this soup recipe for years, I only recently decided to add the crouton element to the dish. The croutons really give the soup a whole new dimension, elevating it from a little bowl of goodness, to a fully fledged wholesome meal. You don’t have to be a smarty pants to know that Rosemary and Butternut Squash is a killer combo. These are classic flavours paired quickly and easily to bring you a comfort blanket in liquid form.
p.s. I do not recommend using this soup as a blanket. Eat the soup – then grab a blanket. K?
- 1 medium sized butternut squash, peeled, deseeded and cut into 1" cubes
- 3 tbsp olive oil
- 1 tsp of dried rosemary
- 1 large onion, finely chopped
- 2 garlic cloves, finely minced
- 1 medium sized potato, peeled and cut into small chunks
- 1 pint of organic vegetable stock
- sea salt and black pepper
- 300g gluten free bread, cut into 1" cubes
- 80ml garlic olive oil
- 2 garlic cloves, finely minced
- 4 sprigs of fresh rosemary, finely chopped
- pinch of sea salt and black pepper
- Preheat oven the to 180°c. Meanwhile peel, deseed and chop the butternut squash into 1" cubes. Place the butternut squash on a baking tray and drizzle over 2 tbsp olive oil to lightly coat the squash. Sprinkle over 1 tsp of rosemary and season with sea salt and freshly ground black pepper. Place in the oven for 25 - 30 minutes and roast until soft.
- Meanwhile, slowly fry off the diced onion on a low heat with the remaining tbsp of olive oil. Once soft add the minced garlic and the potato chunks and fry for 1 minute on a medium heat.
- Now add the vegetable stock to the onion and potato and allow to boil, then simmer until the potato is soft. This will usually take between 15-20 minutes.
- Take the roasted butternut squash out of the oven once soft and add to the stock mixture. Season with sea salt, and black pepper and stir everything together until well combined.
- Whizz the mixture in a blender. If the soup is too thick for your liking add a little more hot vegetable stock and blend again. Taste, and add more seasoning if needed. If the soup has cooled, return to the pan and re-heat.
- Combine the garlic oil, fresh rosemary, salt, pepper and garlic in a mixing bowl. Warm the mixture in a frying pan on a medium heat. Add the sliced bread to the pan and mix until the oil has been completely soaked up by the bread.
- Fry until the bread is golden brown and nicely toasted, stirring occasionally.
- Pour the soup out into bowls and top with the crispy croutons.