Ready in 1 hour
This lovely warm and thick squash soup will leave you filling up your bowl over and over.
Peel and chop the vegetables. Don't worry about being too accurate, just roughly chop. Heat a big pot to a medium heat and add a decent drizzle of olive oil. Add the onion with the paprika and the cayenne pepper. Note: you can add more cayenne pepper if you like it spicier, 2 teaspoons is quite spicy, 3 teaspoons is extremely spicy. Add the carrots and celery. Season with salt and pepper. Add the thyme. Cook while stirring for a few minutes. Add the potato, cook another minute or so and then add the squash. Season with salt and pepper again. Cook for a few minutes and then add the boiling chicken or vegetable stock. Add enough so that the stock just comes above the vegetables by about 1cm. Simmer for 45 minutes. Put the soup in the blender and blitz until smooth. Note you may want to get a big bowl to transfer the blended soup into until all of the soup in the pot is gone. Taste and correct seasoning. Serve.
Prohomecook128 2y agoI would give this 5 stars but the paprika was so unneeded. I think the soup taste better without it, I'll make sure I wont add it again. I don't like celery so I left it out but I roasted some squash, sweet onions, Valencia (red) potatoes, carrots, and shallots drizzled with some olive oil for 15 min. on one side and 20 on the other on 425. It was ah-maze-ing!!! But the paprika almost ruined it for me. Also I used turkey broth instead of chicken (didn't have any) but the recipe is not vegetarian (as it states) with meat stock.
moony72 3y agothis soup is really nice i put 2 teaspoons of cayenne pepper. very nice after taste. will make again
samharkness 4y agonice.