This is my new angry soup. The reason I first learn to properly cook was because I was very annoyed with a boy. I’d just moved to uni’ 52 miles away from my then long term boyfriend and everything about it was making me flap like hell. Even though this had nothing to do with my diet I tried to gain some control over my life by obsessively planning, meticulously making and slowly savouring something good I’d created.
The first type of food I really got my head around making was soup. I was so chuffed with my leek and potato genius, but in reality soups are very hard to mess up. You have to do something pretty special to render a soup inedible. If you burn the onions, it’s fineee that’s just caramelisation. If you boil the vegetables too much, whatever they were just going to be blended to a pulp anyway.
I made my leek and potato soup so much that it was perfect and I’d want to dive into it after every defeating return from the train station to my halls. Even though my days of whinging about said boy are long over I’m still totally involved in my relationship with soups.
Today has been such a ball ache. Since I’m a top planner I worked out how I could squeeze everything I needed and wanted to do into this my only real day off a week. Yeah, well that didn’t work out as expected and since apparently I’m still that angsty little fresher I got pretty worked up and turned to soup.
I’m really glad I managed to force an association between soup and ragggeee since soup is so dam healthy. It could have been so much worse. An angry 16st girl that smells like cheesy Wotsits is someone I really don’t want to be.
Part of my plan for today was to make this Roasted Butternut Squash Soup with Chilli Oil early doors then move onto something far more unhealthy. But like I said that went boobs up. So I got to calm down with my soup and you get a healthy Sunday recipe. If it’s too healthy for the stuffing your self silly on a Sunday tradition then I’d say grab a glass of wine and get cramming a Graveyard Brownie into your kisser.
Anyway the incase you wanted to know how to make the soup and not just about how easy I am to wind up, I’ve put a recipe card at the bottom of this post. Hopefully the pictures were enough to hold you attention though my mardy bum ramblings.
Even when you’re not in a foul mood this soup is still without a doubt banging! It gives you everything you’d want from a roast soup and the chilli oil provides contrasting kick to the creamy butternut squash.
- 1 butternut squash
- 2 tbsp olive oil, plus extra for brushing
- 1 onion, sliced
- 1 large garlic clove, crushed
- ~ 600ml vegetable stock
- 4 tsp chilli oil, to serve
- Preheat the oven to 190°C (375°F) gas mark 5.
- Cut the butternut squash in half, place in a baking tray and bush with the olive oil. Season and place in the centre of the oven to roast for around an hour until golden brown.
- While the squash is roasting heat the olive oil in a frying pan and cook over a gentle heat for about 8 minutes. Add the garlic and cook for a further 2 minutes.
- Scoop out the flesh of the butternut squash and drop it into a liquidiser along with the onions, garlic and blend until smooth.
- Pour the soup out into bowls and drizzle with the chilli oil. Garnish with extra chilli slices if you think you can handle the extra kick.