Butternut Squash Soup with fennel and chilli oil

I love butternut squash or pumpkin soups – you can’t live in Australia and not do so.

I usually roast the squash first but not in this version and it’s no less delicious for it and twice as delicious with the fennel, leek and carrot.

You might think you don’t need another butternut squash or pumpkin soup recipe and I don’t blame you but this one really is delicious, the fennel, leek and carrot make it much more so and on top of that, you throw it all into the pot in one go.

 

Serves 4

 

1 whole butternut squash, about 1 kg, peeled and deseeded

1 carrot, peeled and chopped

1 small bulb fennel, cut into small chunks

1 leek

1 bulb garlic, peeled but left whole

2 tbs olive oil

Small pinch nutmeg

850 ml hot stock or water

Salt and pepper

1 long, mild red chilli, deseeded and chopped small

 

To serve

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2 tbs olive oil

Handful coriander

Greek Yoghurt or Crème fraiche, optional

 

Method

 

Cut the peeled butternut squash into 3 cm pieces and put in a medium saucepan with the chopped carrot, leek, fennel and whole garlic clove.

 

Also add in the olive oil, salt, pepper and pinch of nutmeg.

Cover with 850 ml of hot stock and bring to the boil. Reduce heat and simmer for 15 – 20 minutes, till all vegetables are completely soft.

A stick blender will do but if you have a proper, stand blender, use it.

Blitz till very smooth and then some more!

Before serving, return to the pan and heat through.

Meanwhile, mix the chopped chilli with the two tablespoons of olive oil and drizzle it onto the soup once you have ladled it into bowls.

A little coriander on top and you’re good to go.