Spicy Tomato and Butternut Squash Soup
Spicy Tomato & Butternut Squash Soup
Butternut squash is one of the most popular and widely available forms of winter squash. Varying in form from cylindrical to pear shaped, its smooth, hard, tan exterior hides delicious1y sweet, dense and buttery orange flesh.
The adaptability of the butternut squash is demonstrated by the wide variety of uses to which it is put in different countries.
Across the globe, it crops up in recipes for casseroles, pasta dishes, risottos, soups and curries. When baked and mashed, perhaps with. a touch of nutmeg or cinnamon and a splash of cream, it makes a very appetising autumnal side dish - delicious with a Sunday roast.
Squash are amongst the longest keeping vegetables. In a cool, dry, well-ventilated place they can keep for three months or more. At room temperature, or in the fridge, they will deteriorate more quickly, but should be fine for at least a couple of weeks.
There is something very comforting about this soup, and we thought that it would be popular as the days shorten and as autumn closes in. It’s a particular favourite both in our Farm Shop and at home and is a great soup to feed a crowd - it always has people coming back for more!
The soup tastes even better the next day and so if you have the patience to wait or need to prepare a meal in advance, it’s the perfect solution.
RECIPE
Spicy Tomato and Butternut Squash Soup
Serves 10 | Suitable for freezing
INGREDIENTS
2 small butternut squash
1 large onion, peeled and chopped
1 garlic clove, peeled and crushed
A pinch of dried chilli flakes
1 dessertspoonful of ground cumin
150g red lentils
2 X 400g tins tomatoes
400g tinned chickpeas, drained
500ml vegetable stock
Salt & black pepper
Olive oil
METHOD
Preheat the oven to 180C / 350F / Gas Mark 4.
Peel the squash and scoop out the large seeds with a spoon and discard. Dice the flesh.
Place the squash in a baking tray, toss in olive oil, salt and pepper and roast in the oven until just beginning to turn mushy. Try not to allow it to burn - cover with foil if you need to. This should take about 20-30 minutes depending on your oven type.
Meanwhile dice the onion and crush the garlic; sweat in a little oil in a heavy based pan, along with some salt and pepper. When soft, add in the lentils, cumin and chilli, turn with a large spoon to cover in oil and onions.
Add the roast squash, the tomatoes, stock and chickpeas and bring slowly to the boil. Simmer until the squash is quite soft and falling apart - about 30-40 minutes. The red lentils will absorb the juices and stick to the bottom of the pan if you are not careful! So it is important that you stir the soup regularly and give it a bit of attention. Add more stock if it looks too thick.
Check for seasoning once the soup has cooled a bit as it’s easier to taste the flavours when it’s not too hot.
Serve with chopped coriander and a little soured cream or yoghurt.