I called this ‘sunshine’ soup with the keenest sense of irony. You see, its the tail end of July – the absolute peak of summer. I should be frolicking around in my bare feet and sundress in a park or beach, nibbling on salads, dainty sandwiches and sipping away on some lovely Pimms.
Alas, it is not to be, because I dear friends, live in Scotland. In Scotland, summer is one of those often spoken about myths. A bit like the dragons in Game of Thrones. Everyone knows we used to have them, our elders always have a tale or two about them and there are whispers of them in far off lands (namely the South of England). Like they say – Winter is coming!
This summer has not disappointed weather-wise, my heating has been defiantly switched back on this week, it’s rained non stop for a full month and my winter coat has done me a turn as my summer coat. Unfortunately, this is nothing out of the ordinary.
So, in a bit to stave off the scurvy and inject myself with some much-needed vitamin C, I’ve come up with this lovely recipe. It’s packed full of vibrant, flavoursome veg that will liven you up. It’s also filling without being too heavy which is excellent if unlike me, you live in a slightly warmer part of the world, and don’t want to go for a full on winter soup.
1 large butternut squash, peeled and roughly chopped
1 large onion, roughly chopped
2 large carrots, roughly chopped
2 red bell peppers, de-seeded and chopped
2 cloves garlic, minced
1 tbsp olive oil
2 tbsp red Thai curry paste
750ml chicken or vegetable stock
250ml single cream
Freshly ground black pepper
Goats cheese, to serve
Heat the olive oil in a large soup pot. Roughly chop the onion and add to the pot, cooking for 5-6 minutes until the onion starts to soften. Now add in the minced garlic and red Thai curry paste, cooking for another minute or so. Roughly chop the butternut squash, carrots and red peppers and throw them into the pot. Season well with lots of salt and pepper. Pour over the chicken stock and single cream, giving everything a really good stir before turning the heat down to low and leaving to simmer away slowly for 45 minutes. Check your liquid levels every now and again and top up with a little water if you think it needs it. After 45 minutes, take off the heat and blend to a smooth consistency.
Serve up the pureed soup with a slice or two of crumbled goats cheese, an extra sprinkle of black pepper and lots of lovely crusty bread.