From the Witches Kitchen
Spiced Butternut Soup for the Autumn Equinox
Make a thick, comforting spiced butternut soup for Mabon with roasted squash, chilli and crème fraîche.
Prep Time
20 minutes
Cook Time
40 minutes
Serves
4 servings
Ingredients
- 1 butternut squash, about 1kg, peeled and deseeded
- 2 tbsp olive oil
- 1 tbsp butter
- 2 onions, diced
- 1 garlic clove, thinly sliced
- 2 mild red chillies, deseeded and finely chopped
- 850ml hot vegetable stock
- 4 tbsp crème fraîche, plus extra to serve
- Optional pumpkin seeds, paprika and crusty bread
Kitchen Witch Notes
Squash is a lovely harvest ingredient for Mabon: grounding, golden and satisfying. As the soup simmers, use the slow stirring as a simple gratitude practice for what has grown, changed or simply been survived this year.
Serving Suggestions
Serve with crusty bread and butter. A simple apple salad makes a fresh side, but the bread is the important bit and I will not be taking questions.
Introduction
When the weather turns, it is time for proper soup: thick, homemade and served with enough bread to make the whole thing emotionally complete.
Roasted butternut squash, gentle chilli and crème fraîche make this a warm, golden bowl for the Autumn Equinox and any wet Lancashire evening.
Method
- Heat the oven to 200°C or 180°C fan. Cut the squash into chunks, toss with the olive oil and roast for about 30 minutes, turning halfway, until tender and caramelised.
- Meanwhile, gently cook the onions, garlic and most of the chilli in the butter over a low heat until soft.
- Add the roasted squash, vegetable stock and crème fraîche. Blend until completely smooth, adding a little more stock if needed.
- Warm through gently, then season to taste. Ladle into bowls and finish with extra crème fraîche, the reserved chilli and pumpkin seeds if using.
Swaps & Variations
Use coconut cream instead of crème fraîche for a dairy-free version. Swap the chilli for a pinch of smoked paprika, or add ginger for a brighter warmth.
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