This is also how my husband likes soup, which is why I made this last week, to make portions for him to take to work. Although I did keep a bowl full aside for me, which I ate with a swirl of yoghurt and some of the butternut squash seeds that I’d toasted (above).
Making this was really simple, the hardest part was not eating the lovely roasted squash when it came out of the oven..
Whilst the squash was roasting, I chopped up 3 medium red onions, and a few cloves of garlic. In a pan over a medium heat I cooked the onions with a splash of oil until they started to soften and caramelise, then added the garlic and cooked it through.
Once the butternut squash was cooked and slightly cooled, I peeled off the skin and added the chunks to the pan with the onion and garlic, along with some ground roasted cumin, ground nutmeg, pepper, salt and lots of Aleppo chilli flakes..
I cooked it all together for a few minutes, mashing the squash as I did so. I added some water and stirred it through, then using a stick blender, started to blend the mixture, adding water as I needed it, until i got the consistency I wanted..
Obviously, you can make it thinner or thicker, to suit your taste. I served a portion to my man that evening with a baguette I had baked, and thoroughly enjoyed seeing him enjoy it – I’m easily pleased!
I hope you’ve had a great week, happy Friday! Let’s head over to Fiesta Friday and see what everyone else has made this week 🙂