Hello dear reader,
I am usually quite organised when it comes to using up my veg but I recently found a forgotten Butternut Squash that had slipped behind the bread bin un-noticed. Having hidden there for a few weeks, it had started to feel un-loved and was beginning to get a tad forlorn looking. The only thing to be done for it was to make it into some delicious soup – but it was going to need a bit of extra help to be flavourful! I thought it would pair nicely with hazelnut and so was born this soup.
- 1 red onion, sliced
- 1 tsp oil (I use cold-pressed rape-seed oil but use whatever is local to you)
- 1 butternut squash, chopped (skin on*)
- 2 cloves garlic, sliced
- ¼ pint hazelnut milk
- 2 tbsp hazelnut meal, or 1 tbsp chopped hazelnuts
- ½ pint vegetable stock
- salt and pepper
– freshly chopped herbs to serve
Heat the oil over a medium heat, add the onion and fry for a minute. Add the squash and fry for a couple of minutes until it is lightly charred on all sides. Add the remaining ingredients, bring to the boil and then cover and simmer for 15-20 minutes until the squash is tender. Liquidise, adjust seasoning and serve topped with some freshly chopped herbs – I like chives or coriander on top.
*By the way, I always leave the skin on my butternut squash. It makes it much quicker and easier to prepare the dish. The skin adds extra flavour and nutrients and the whole thing gets blitzed before serving anyway, so it is unnoticeable in the end.
The hazelnut milk makes the soup so creamy that you’d never guess it was vegan! I love the flavour combination of the butternut squash and the hazelnut, especially with lots of freshly ground black pepper.
P.S. I am entering my Creamy Butternut Squash and Hazelnut Soup into the No Croutons Required blog challenge run by Jac at Tinned Tomatoes and Lisa from Lisa’s Kitchen, with Lisa hosting this month. This challenge is all about vegetarian soups and salads, so my soup is perfect for it, in fact this soup is suitable for vegans too.