Butternut Squash Soup for A Taste of Yellow

Wow, where has the last year gone to? It seems to have flown by! My eldest son left for his 2nd year of university today, and my younger one is now in the sixth form doing his A levels. Children grow up so fast, before you know it they are off. It made me think that every second we share with our loved ones is precious. Every hug counts.

I was in my early twenties when I lost my father to cancer. He was gone within 6 weeks. 6 weeks that went by in a blur.

Take plenty of pictures of those taking the photos, I don't have that many of my dad, he was always behind the camera

A Taste of Yellow is an event where food bloggers from around the world are invited to contribute a yellow dish, or drink, to raise awareness of cancer issues worldwide. The event is hosted by Barbara of Winos and Foodies, a cancer survivor herself, in support for the Lance Armstrong Foundation. Because of organisations like LiveSTRONG, there are many new drugs and treatments available worldwide, and so much more research is being done to find a cure.

Butternut Squash Soup with Red Chilli
A warming autumnal soup, chillies are optional!
Adapted from my mum's vegetable soup recipe.

1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, chopped
½ teaspoon ground cumin
½ teaspoon paprika
2 bay leaves
1 sprig of rosemary
1 fresh red chilli, finely diced
2 medium carrots, chopped
1 medium butternut squash, peeled and cubed
2 large potatoes, peeled and cubed
Water or vegetable stock
1 tablespoon of vegetable stock powder or cube - if using water
Salt and pepper to taste

In a large saucepan, heat the oil and butter and start frying the onion. Add the ground cumin, paprika, bay leaves, sprig of rosemary and the red chilli. Stir on a medium heat until the onion has softened, don't let the spices and herbs burn.

Add the carrots, butternut squash and potatoes, stir and cook for about 5 minutes.

Add enough vegetable stock to cover the vegetables, or use water. Bring up to a boil and then turn the heat down low and simmer for about 45 minutes. Add vegetable stock powder or a cube to taste if you used water. Season with salt and pepper to taste.

Remove the bay leaves and sprig of rosemary. Allow the soup to cool a little before putting it into a blender in batches and blend until there are no lumps. You could use a stick blender if you want. Return the soup to the pan to warm through. Add some more stock if the soup is a little too thick.

Garnish with some chilli oil, croutons and chives. Serve with warm crusty French bread or pumpkin bread.

Printable Recipe



Previous Taste of Yellow Recipes on Cherrapeno:
Mirabelle Jam
Pineapple Sorbet
Lemon Curd



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