A simple winter warmer: Spicy roasted squash soup.
Spicy roasted squash soup
2 butternut squash
One small white onion or leek, chopped
Chilli – I used two medium hot red chillies with seeds and it was warm without being over hot. Adjust to own taste.
Salt and pepper
Chop the squash into chunks and deseed. Roast in a pre-heated oven at 180C for an hour.
In a saucepan, gently fry the chilli and onion/leek until the latter is soft.
Add the roasted squash, skin still on.
Pour over the stock – it should cover the veg but not too much.
Serve with warm crusty bread.