Autumn = Soup.

Well, we’re now only just officially in Autumn but by heck has the weather changed. There’s a definite chill in the air, but that’s what we want right? We were the type of people to complain about how hot it was during summer – mainly because we couldn’t open the windows that wide for fear the cats would jump out and run off. But with Autumn comes many things: we get married next Autumn so we’re nearly at the year countdown, Hull Fair rocks into town (although that’s been and gone now), and we also tend to cook a lot more homemade meals.

What’s better than store bought soup? Yeah, homemade soup, and that’s where we are at today. Soup is actually more of a staple in JK’s life, big fan of soup there, but Ted reserves it more of the colder months when all you want to do is nuzzle down and stay cosy. Fully wrapped into the idea of hygge, this house is transformed into a little Burr cave during the colder months, and this year is again, no different.

So, what are we bringing today? A recipe for soup. Not just any soup, but a Smokey Butternut Squash Soup. It’s one of those soups that as a vegetarian you can get behind because it’s tasty, but as a meat-eater, you can also enjoy because the smokiness is similar to that of some smoked bacon. How do we achieve that? Well, not by adding liquid smoke into the mix – we’re not those kind of cooks – but by using a cheeky little bit of Smoked Paprika.

Let’s go.

Smokey Butternut Squash Soup

The Ingredients

  • 1 Large or 2 medium Butternut Squash
  • 1 Large Onion
  • 2 tbsp Olive Oil
  • 700 mls Vegetable Stock
  • 1 tsp Smoked Paprika

The Method

  1. Heat the olive oil in a large non-stick pan
  2. Peel the butternut squash, discard the pulp in the centre and cut into small chunks
  3. Dice the onion
  4. Add the butternut squash and onion to the pan, and cook until soft (the small chunks helps this step be faster). The squash should start to be soft and may brown a little but that’s okay.
  5. Once the butternut squash is starting to get soft (it doesn’t have to be really soft), add the vegetable stock.
  6. Simmer for about 20 minutes, stirring regularly so you can check nothing is catching and that the butternut squash is definitely soft.
  7. Add the paprika and stir in.
  8. Remove from the heat and let sit for a couple of minutes.
  9. Blend the soup with a hand blender or carefully transfer to a jug blender.
  10. Blend until smooth and there’s no lumps.
  11. Serve into bowls or soup mugs, sprinkle a little bit of smoked paprika on top, and have some freshly baked bread rolls on offer.

We like a part-baked bread roll that we can finish off at home when we are having soup. There’s something about the cranky, flakey bread roll that we can all appreciate, and later a bit of butter on there if you want to. This soup is a thick one, and we like that, it’s more filling, but sometimes, people don’t enjoy it so much, so you can add some more vegetable stock to loosen it up, but it should still be enough anyway.

We also bought some new soup mugs to have this particular soup, and also just to show it off a little better. We’re currently updating a couple of bits around the house, and that includes some of the crockery we have (mainly because the cats have managed to smash two mugs, and a bowl recently), and our current bowl selection is either boring or just too huge to have a normal amount of soup in. But there’s nothing wrong with a quick, blue, grey and orange colour combination is there? Is there? Hmmm.

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