It’s getting cold. It’s getting dark earlier. Everything is wet and miserable and grey and horrible. Your hands are going numb shortly after leaving the house, and tea consumption has doubled just so you can keep putting hot liquids inside yourself.
What you don’t need right now is fancy recipes that take ages when you get home, shivering and sad, from your journey back from work. What you need is something you can make in a big batch and stick in the fridge so that when you get home you’ve got something to stick to your ribs and keep you warm within five minute.
This soup is that recipe. Enjoy. When you eat it, imagine I’m reaching through your computer screen to give you a big hug and keep you warm. Unless you find that creepy, in which case don’t.
Peel and slice the squash, carrots and courgettes. Dice the onion, tomato and peppers. I also peeled stripes into the courgette to avoid that bitter taste, but you don’t have to.
Gently dry the onion and crushed garlic for five minutes. Then add the pepper and the tomato, before frying for another minute. Stir in the squash, carrot and courgette. Realise that the 3 litre pan you bought especially to make this soup isn’t big enough…
…so split it into two. Cover the vegetables in each pan with water, crumble in the stock cube and add a good shake of Worcestershire sauce. Cover, bring to the boil, then partially uncover and reduce the heat so the pan is gently simmering. Leave to cook for 30 minutes.
Use a handblender to blend the soup, or use a food processor and add the veggies in batches.
Stir well so all the different flavours and textures of the batches are evenly mixed.
This makes a lot of soup — more than two people can eat in a week without actually turning into a bowl of soup.
But it’s delicious, so who cares?
- 1 small butternut squash
- 4 carrots
- 3 courgettes
- 2 tomatoes
- 1 red pepper
- 1 onion
- 2 garlic cloves
- A veg stock cube
- Worcestershire sauce
- Peel and slice the squash, carrots and courgettes. Dice the onion, tomato and peppers
- Gently fry the onion and crushed garlic until soft, before adding the pepper and the tomato. Stir in the squash, carrot and courgette and cover the vegetables in the pan with water. Crumble in a stock cube and add a good shake of Worcestershire sauce
- Cover the pan, bring to the boil and then partially uncover before reducing to a simmer. Leave to cook for 30 minutes
- Blend the soup and serve piping hot