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Chunky Squash Soup
CHUNKY SQUASH SOUP WITH ALLSPICE
& CINNAMON PEPPERS
Preparation Time 15 mins
Cooking Time 40 mins
I found this recipe in the Daily Mail Saturday Magazine early in 2015 along with a number of other soup recipes, which were definitely exciting and different and I am featuring some of them in this section, I hope you will try these and enjoy them as much as we have.
1 x butternut squash about 1.25kg (2¾ lb) peeled and deseeded
good olive oil
4 banana shallots peeled halved and thinly sliced
⅓ tsp ground allspice
300g (11oz) tomatoes skinned and chopped
1 tsp finely chopped medium-hot red chilli
800ml (28fl oz) vegetable stock
optional cinnamon peppers prepared ahead see method no.7
AND THIS IS WHAT YOU DO......
Roughly chop the flesh of the squash and set aside.
Heat a couple of tablespoons of oil in a large saucepan over a medium heat and fry the shallots for several minutes, stirring frequently, until golden.
Stir in the allspice, add the tomatoes and continue to cook for a couple of minutes until these soften.
Add the butternut squash, chilli and plenty of salt and cook for a minute or two longer, then add the stock, bring to the boil, cover and cook over a low heat for 20 minutes.
Mash the squash into the soup using a potato masher to achieve a chunky texture.
Serve the hot soup in warm bowls, with some of the peppers in their oil in the middle if wished and a little parsley scattered over.
CINNAMON PEPPERS Cut 2 long red peppers (for example ramiro) into strips about 1cm (½ in) wide, spread these in a roasting dish, drizzle over 2 tbsp olive oil, season and roast in a preheated oven at 210C/190C fan/gas 6½ for 30-40 minutes until golden at the edges, stirring halfway through. On removing from the oven, sprinkle over ½ tsp cinnamon, drizzle over 3 tbsp olive oil and stir. These can be served hot or cold with the soup.
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