‘Orange Soup, Please Mummy!’

Today was a day to relax and enjoy my Toby’s company. He has me going stir crazy most of the time but there are many moments through out my days with him that in the midst of the madness he melts my heart. I sat with him this morning in a local coffee shop where he devoured a pain au chocolat and smoothie while I sipped my large americano still trying to wake and recover from the hectic morning getting Olivia and Toby out the door to make a successful drop off at school. This also involves 8 muddy paws, breakfast clear up, washing on, avoiding the never ending explosion of hot wheels across my ground floor whilst trying to make myself look presentable enough to show I’m holding it altogether! I asked him what he fancied for dinner. I awaited his usual response of sausages or pizza when he confidently replied ‘orange soup, please mummy!’ Taken back I laughed and pondered what he meant, wracking my brain what soup he always enjoys, ‘ahhh you mean butternuts squash.’ He looked at me as if I were mad and said ‘Yes Mummy, orange soup!’

So here it is Toby’s inspired Butternut Squash, Red Chilli and Crème Fraiche soup.

Butternut Squash, Red Chilli and Crème Fraiche

Serves 6

2 Tablespoons of good Olive Oil

1 Tablespoon of Butter

2 Onions chopped

2 Celery Sticks chopped

2 Carrots chopped

2 Garlic Cloves finely sliced

2 Red Chilli’s (Use 1 if not keen on spicy food) finely chopped

1 Butternut Squash chopped into 1.5cm cubes

1 Tablespoon of Sea Salt

1 Teaspoon freshly ground Black Pepper

600mls Vegetable stock (flavour of soup will depend on quality of stock used)

1 Tablespoon Parsley chopped

150g Crème Fraiche (I used Yeo Valley ½ fat which comes in 200g tubs leaving you with 50g to serve soup)

Use a large heavy based saucepan, place olive oil and butter into pan and heat on a medium to high heat. Add onions, celery and carrots, sauté for 5 minutes until onion is translucent now add garlic and chilli, cook for a further two minutes. Add butternut squash, place lid on and turn heat down to a low to medium heat, cook for 10 minutes until butternut squash is slightly softened, check now and then that its not catching to bottom of the pan. Now add salt, pepper and vegetable stock, simmer for 20 minutes until butternut squash is tender.

Take off the heat and blend until smooth. I use a hand blender, a regular blender can be used for this but you may have to do it in batches. Once smooth add crème fraiche, parsley and check seasoning. Heat through when ready to serve. I swirl a Tablespoon of crème fraiche through each portion to serve.


Much Love

George xx

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