This soup was devised after thinking how to use up half a squash up after making some chutney. It worked really well, so I just doubled it up to use a whole butternut squash, as otherwise you would be in exactly the same position as me, wondering what to do with the other half......
It's vegan, dairyfree, gluten free, high fibre, low fat and "souper" dooper easy to make, satisfying and cheap too. I like the Lucito chipotle paste, but the Morrisons Santa Maria version is much cheaper and fine for just a pan of soup. I toasted some pumpkin seeds and topped the soup with them to add some texture and protein.
800g peeled potatoes cut into small pieces
1 large onion, chopped
1 butternut squash peeled, seeded and chopped into small pieces
2 garlic cloves, chopped
1tbsp vegetable oil
1 tsp smoked paprika
1 tsp dried thyme
Salt and black pepper to taste
1 litre vegetable stock
2 tsps chipotle paste
200 ml soy milk
Optional toasted pumpkin seeds
Put the oil, garlic and onion into a pan and cook gently for 5 minutes until they start to soften. Add the squash and cook for a further 5 minutes, stirring occasionally
Add the paprika, the chipotle paste, thyme, salt, pepper, potatoes and stock to the pan. Cover and simmer for 20 minutes, or until the vegetables are soft. Blitz in the pan with a stick blender. Add the soy milk and gently reheat.
Serve into bowls and top with seeds if you like, then enjoy!