Recipe: Spicy Butternut Squash Soup

By Camilla

At the end of last summer I ended up with an excess of butternut squashes in my garden. While I was thrilled to see them grow — baby butternuts are the cutest things — I wasn't quite sure what I was going to do with them. Luckily, they kept well in our root cellar, and when the days turned colder I found a simple butternut squash soup recipe to try out. Well, it turns out I didn't plant enough butternut squash plants, because I've been eating this soup almost weekly since winter began. It's simple, creamy, requires very few ingredients that I almost always have on hand, and it cooks up really quickly. It's also filling and heartwarming.


Serves ~4
Adapted from BBC Good Food

1 butternut squash
2 small or 1 large yellow onion, chopped
Nob of butter
Olive oil
1/8 - 1/4 teaspoon of chili flakes (depending on your tolerance and the size of your squash)
Vegetable boullion cube

Preheat the oven to 375°F. Using a vegetable peeler, peel skin off butternut squash. Cut in half and scoop out seeds. Dice up squash into 1-inch cubes and toss into an oven proof baking dish. Toss squash with a sprinkle of salt, black pepper and a drizzle of olive oil. Roast until soft and rich in color. Longer roasting means more flavor.

In a stock pot, over a medium flame, melt butter and olive oil together. Toss in chopped onion (doesn't need to be finely chopped). Add chili flakes and cook until onions are soft and fragrant. Add roasted butternut squash, boullion cube, and pour enough water to cover squash by about 1 inch. More water means more watery soup, so if you like it thick and creamy (see above), either don't add much water, or cook it down more. Bring to a boil and then reduce heat let everything simmer together — about 15 minutes. Turn off heat and with an immersion blender, blend everything together until soup is creamy and smooth all the way through. If at this point your soup is too watery, turn the heat back on and cook it down for a while until you reach the desired consistency. If it's too thick, add water and cook a bit. Taste and add salt and pepper as needed. Serve with a drizzle of olive oil, croutons, chili flakes, or a dollop of greek yogurt.