Soup with Yotam: Butternut squash and red pepper soup recipe

I think I'm pretty much averagely heterosexual as far as men of my generation go. Despite Claire's frequent accusations that I like super gay music I don't think many people would question my sexuality upon meeting me (recent exception at Edinburgh Festival- however it did later turn out that with my friends Kev and Pesh I had unknowingly stumbled into a club called "Gaybourhood" so I can understand the confusion).  I also don't fall into the metrosexual camp- clothes and fashion hold almost no interest to me, I like low maintenance hair cuts and  I have no interest in having anything waxed thank you very much.


Having now established my straight credentials I feel comfortable talking about my latest celebrity man-crush (previous editions have included Robert Downey Jr and Thierry Henry). I am currently a little bit taken with Yotam Ottolenghi (and, I suppose, his business partner Sami Tamimi) and his recipes. I think this started with his New Vegetarian recipe blog in the Guardian which I discovered six months ago and have used extensively since. I love how fresh his cooking looks and tastes- lots of fresh herbs, lemon and garlic. At the same time it manages to feels contemporary, new and entirely suitable for home cooking.


I was delighted to receive a copy of the first Ottolenghi cookbook for my birthday this week from the wonderful Chris and Jenny- thanks Guys! So last night I used it for the first time to cook for Claire and her parents- whom we are visiting in Wetherby. It went down a treat and I think we are now going to make this same mezze for friends when we are away in the Lake District next week...


We had-

Butternut squash and red pepper soup (our recipe- all the rest are Ottolenghi)

Cucumber &poppy seed salad

Burnt aubergine with yellow pepper and red onion

Aubergine wrapped gnocchi with sage butter

Grilled mackerel with green olive celery and raisin salsa (before and after salsa hides the fish)

This was a successful first foray into my new cookbook and I am sure I will be wittering about it some more in future.


Today though I am going to share the recipe for the soup. Claire and I have been slowly improving this soup over recent months and we think it quite delicious. It is also very filling and cheap to make so if you are looking to save some money in January...




Butternut squash and red pepper soup


You will need (serves six, but keeps well and heats up nicely as part of a packed lunch)


2 small-medium butternut squash (or one large squash)
3-4 red peppers (I used long romano peppers last night but usually use bell peppers which are less sweet)
2 large red onions (roughly chopped)
1 white onion (roughly chopped)
3 cloves garlic (roughly chopped)
1 red chilli (deseeded, finely chopped)

3 tbsps paprika/smoked paprika (adjust depending upon quality/strength/age of paprika)
1 tsp ground coriander (optional)
1 litre vegetable stock (or chicken if you prefer)

chives (finely chopped)
juice of a lime (add more if your soup tastes too sweet from the peppers)
corinader (roughly chopped- save some for garnish)
grated parmesan
salt and pepper
olive oil

1. Preheat oven to 180 degrees C.


2. Wash your butternut squash, chop the ends off and then chop it into chunks, removing the seeds from the bulbous end in the process. No need to peel- the skin is perfectly edible if roasted. Tip- get a long thin squash rather than one with a big round end. Easier to prepare the long bit as it has no seeds!


3. Use a little olive oil to lightly coat your chopped red onions, peppers and squash, whack in the oven for 20-30 mins until nicely roasted.

4. Use this time to prepare your white onion, chilli and garlic. Once chopped begin to fry these together with a little oil in a large pan. Stir occasionally,


5. Once your squash, red onions and peppers are ready add them to the pan and mix up. Cook for 5-10 mins or so stirring occasionally.


6. Add your stock, mixing well, and then add your paprika (and ground coriander if you want!) and mix well. Allow to cook for another 10 minutes.


7. Blend the soup until it is a smooth consistency. I usually use a food processor but used a hand blender last night and it was OK. 


8. Taste the soup, it's likely to be quite sweet from the roasted vegetables. Add lime juice and taste again, adding more if necessary . Season liberally with pepper and add a little salt (I use a little, you may wish to add more) Add your chopped chives to the soup, followed by coriander and stir.

9. Allow soup to cook over a medium heat for another 5 minutes before serving. Grate a little parmesan over each bowl and garnish with leftover coriander leaves. Serve!


(I have been known to add milk to this which does change the soup somewhat but I'm not sure it is necessary. Crumbling goats cheese in rather than parmesan is a nice alternative).

recipe ends




I've got a half written blog about Scotch eggs from last week's birthday do but have been lacking inspiration. Sadly I didn't get to take many post pub photos- too busy chatting! I did get one from the afternoon's prototype scotch egg though- here it is. The pies we made were pork vindaloo, jerk chicken and Indian spinach and sweetcorn. If there is much demand for more pie/egg blogging I will have a bash. Let me know in the comments below!