This time of year calls for a suitably hearty and punchy soup that is easy to make and warms the soul. It is not lost that its vibrant orange colour is synonymous with the fiery shades of the leaves outside during Autumn. There is something about creating a sense of balance between our food and our surroundings that promotes a sense of peace in our systems.
This soup packs a punch so please feel free to adjust according to our tastes.
- Turn the oven on to 200 degrees centigrade and roast the two halves of the butternut squash (deseeded) for 40 minutes to an hour. Check the flesh is soft and tender, allow to cool.
- Heat 2tsp of olive oil in a large pan, add the chopped onion, garlic and sauté for 5-10 minutes, add another tsp of olive oil and add the leeks, sauté for a further 5-10 minutes or until the veg is soft.
- Add the deseeded chilli and a sprinkling of the course salt (reserve some for later), continue to sauté.
- Scoop the flesh from the butternut squash into the pan, vegans add some olive oil, others a dollop of goat’s butter, sauté and use a wooden spoon to mash the flesh into the mixture.
- For an extra punch add the smoked chilli flakes.
- Slowly ladle in spoonfuls of your vegetable stock or water and bouillon powder mix and bring to the boil.
- Add some course salt to taste and your cup of coconut drink, I love the Rude Health one, see here.
- Use a hand held blender or transfer to a bigger blender and whizz until smooth and creamy.
- Put back into your pan, taste and add lemon juice, salt etc. according to your taste.
- Garnish with the chopped parsley, and any other garnishes – see tips below!