Butternut squash soup

[Lavenderblue2]

I made this soup yesterday and it was delicious. I was a wimp though, only adding two garlic cloves and omitting the half chilli, for me it was spicy enough with just the chilli flakes. I didn't have smoked paprika so I just used ordinary.

I also added another 500ml of stock (the new Knorr jelly type veg stock, in all I used 4 little tubs) at the end because I don't like baby food consistency soups.

Plenty for 6 - 8 people.

Ingredients


2 tbsp olive oil (http://www.bbcgoodfood.com/content/knowhow/glossary/olive-oil)
sprig of rosemary (http://www.bbcgoodfood.com/content/knowhow/glossary/rosemary)
2 bay leaves
3 garlic cloves (http://www.bbcgoodfood.com/content/knowhow/glossary/garlic) crushed
1/2 medium chilli
1 medium butternut squash, peeled and cubed
2 carrots, chopped
1 large potato, (http://www.bbcgoodfood.com/content/knowhow/glossary/potato) peeled and cubed
2 celery (http://www.bbcgoodfood.com/content/knowhow/glossary/celery) sticks
1 medium onion, (http://www.bbcgoodfood.com/content/knowhow/glossary/onion) chopped
pinch cumin (http://www.bbcgoodfood.com/content/knowhow/glossary/cumin) seeds
1/2 tsp chilli powder
pinch smoked paprika (http://www.bbcgoodfood.com/content/knowhow/glossary/paprika)
2 pints veg/chicken stock


Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
Add all the remaining ingredients apart from the stock.
Saute the vegetables for 2 minutes until they are fully coated in the spices.
Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistency.
Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!

[Truewoman]

Sounds lovely, but does anyone have any suggestions on something tasty to make with the left over celery, I've made a lot of dishes which require celery but have always ended binning what's left especially this time of year as don't eat a lot of salads/crudites in winter. Any suggestions greatly received :)

[Lavenderblue2]

What I do with celery is chop it into smallish pieces, blanch in boiling water for a couple of minutes then plunge it into very cold water, pat dry on a clean teatowel and freeze.
Use the equivalent of one or two sticks in soups and stews, it makes all the difference.
Hope this tip will help Truewoman :)

[Truewoman]

Great idea! will do this in future - saves wasting it.