The winter soup season is upon us at last. I secretly yearn for cold winter evenings just so I have an excuse to make stuff like this.
This soup takes only slightly more effort to make than opening a tin of soup, and not too much longer either. It is well worth that little bit of effort in order to wrap yourself in the rich, velvety sweetness of spiced butternut squash.
It may only be a simple soup, but it is easily elevated to dinner party-worthy fare just by being clever with your garnishes. Rather than throwing the seeds from the squash away, just scrub them, toss them in a little oil and lightly toast them for a few minutes before scattering over the top, with a drizzle of pumpkin oil and a swirl of cream, and finished with the lightest dusting of five-spice powder.
RECIPE serves 4
1 butternut squash, peeled, deseeded and chopped into 1 cm cubes
4 fat garlic cloves, roughly chopped
3 tsp Chinese five-spice powder
1 tbsp caster sugar
500ml chicken or vegetable stock
100ml double cream
flaky sea salt and freshly ground black pepper
toasted squash/pumpkin seeds
Chinese five-spice powder
It doesn’t get much easier than this: in a large pan, put the squash, garlic, five-spice powder and sugar in with the stock and a little seasoning. Bring to the boil, reduce the heat and simmer for 20-25 minutes until the squash is soft.
Allow to cool for a few minutes, then transfer to a blender (or use a stick blender) and blitz until smooth. Add the cream and blitz for a few seconds more. Transfer back to the pan, warm gently until it is just below boiling point, check the seasoning and serve with the garnish(es) of your choice.