Ridiculously Easy Squash & Chilli Soup

Occasionally I read things on the Internet (unwise kids, don’t do it!) that soup is all processed and nasty and thus not paleo, or that its generally a bad thing. I don’t care.

This is stupidly easy. A minimally supervised 10 year old could make this soup, so you have no excuse. You also have a wonderful 20 minute period in the middle of cooking where you can get something else useful done.

Ingredients enough for 2
1 Butternut squash, or a couple of smaller squashes. Or a mixture – the photo is of 1 butternut and a couple of pattipan
1 red chilli
5 cloves garlic
250ml meat or vegetable stock
A bit of olive oil, salt & pepper

Preheat the oven to 200c. Cut you squash into medium sized slices. You can peel now if you like, or you can peel it when it’s cooked (I tend to opt for the latter). Slice the chilli, but don’t bother peeling the garlic yet. Shove everything a roasting tin, drizzle with a bit of olive oil plus the salt and pepper. Whack it in the oven for 20-30 minutes, or until the squash is soft.

When it’s done, transfer everything into a saucepan, but make sure you squeeze the garlic out of its skin. Add the stock, then blend until smooth with your trusty stick blender. If you’re somewhat lacking in this department, you can chuck it into a normal one. If you’re completely blender less – go out and buy a blender.

Taste it and add more seasoning if necessary. Then eat it!

This soup tastes pretty damn awesome as it is, but it tastes even better with a spoonful of yogurt on the top, or some pieces of crispy bacon. Or both!




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