Ingredients (serves 4 or 6 as starters)
for the soup -
1 small butternut squash (500g), peeled and chopped into small chunks
1 red onion, chopped
2 cloves of garlic, crushed or chopped finely
1 red chilli, deseeded and chopped
2 sticks of celery, chopped
1/2 chicken stock cube and 1 vegetable stock cube
enough boiling water to cover the vegetables
for the topping -
1 tsp philadelphia cheese mixed with 1 tsp milk or 1 tsp cream
a few mint leaves, chopped (optional)
1. Start by frying the onion in a little vegetable oil for a couple of minutes in a large saucepan, then add the chilli and garlic. You can decide whether to save some of this to place on top of the soup when it's cooked.
2. Next, put all the other ingredients for the soup into the pan, and cover the vegetables with boiling water (roughly filling half of a large saucepan). Place a lid on top and cook on a very low heat for 30-40 minutes, until the butternut squash is soft.
3. Finally, wait for the soup to cool down before placing it in a mixer or blending it with a hand blender. (I left my soup out overnight before blending, which I think helped intensify the flavour).
4. Serve the soup with the philadelphia/milk swirl, or cream, and top with the chopped mint. I found that the mint complimented the butternut squash and next time I will add more mint.