My husband has been sick for a few weeks now. It's getting annoying, especially as I'm working from home today (in the kitchen) and all I can hear is Saints Row 3 coming from the living room. It's time to get serious and get rid of this thing, and there's only one thing for it; a soup so comforting and spicy it'll knock the socks off this pesky manflu.
Spicy roasted butternut squash soup
250 g butternut squash, seeds scooped out, peeled and diced into small cubes
4 shallots, peeled and chopped finely
2 cloves of garlic, chopped
1 stick of lemongrass, outer leaves removed, chopped finely
1 red chilli, seeds removed sliced in half lengthways
1 red chilli, seeds removed, chopped finely
1cm ginger, peeled and chopped finely
1 cube vegetable stock
olive oil/olive oil spray
Preheat oven to 180c. In a roasting dish toss butternut squash, shallots and garlic in oil or a few sprays of olive oil fry light until coated. Pop in oven, roast until squash is soft; approx 40 minutes.
Lightly coat the halved chili in oil and place on a roasting tray to roast alongside the squash; remove when soft and starting to blacken, approx 15 minutes. Set aside.
When vegetables are soft, place in blender along with lemongrass, chopped red chili, ginger and a bit of your made up vegetable stock. Whizz until a dense puree.
Put in saucepan and add more stock until the soup is the consistency you prefer; we like it really thick so I only use about 250ml liquid. If you would like to add salt and pepper, do so now.
Bring to a low boil, pour soup into bowl. Slice your roasted red chili and sprinkle on top of the soup.
A dollop of creme fraiche wouldn't hurt this soup, but I prefer it without as it can dull the spice.
There is something so creamy and decadent about this soup, it's my absolute favourite.
The best thing about it for my fellow Weight Watchers out there is that it is 0 points if you use oil spray to coat your veg.
Fingers crossed the ginger and chili work their magic and Ben is back on his feet soon!
