Gluten Free, Vegan and Vegetarian Butternut Squash Soup

My brother in law had a Halloween Party this Saturday, I dressed as Emily from Tim Burton's Corpse Bride and the husband went as Bo Selecta Craig David, it was a brilliant party, but if I am to make it through a boozy do without making a t*t of myself then I gotta eat. I think I still danced like an idiot, but I'm married now so who cares if I look a fool. You can't take yourself seriously when you have drawn massive silly eyebrows on your face.

Anyway, after we all made some pumpkin lanterns I made a big vat of butternut squash soup for the party, its orange, its halloweeny and nice a filling. Perfect for soaking up booze. Don't use lantern pumpkins for this, it will be horrid and watery, use firm and heavy butternut squash.

This recipe makes a massive vat of the stuff and uses 2 squashes, there will be enough for a party of small cups, or 8 man size portions. Half the recipe to makes starter size portions, or mains for 4.

butternut squash 2 (200gms in total), chopped (skin left on)
red onion 2, chopped
carrots 4, chopped
celery stick 2, chopped
garlic cloves 6, chopped
red chili 1, chopped
rosemary 1 big fresh sprig, leaves picked
dried sage 2tsp
olive oil
salt and pepper
nutmeg
Kallo gluten free/vegan/vegetarian vegetable stock cube 1, made up to 1 litre of stock (just use water if you are looking for a casein free recipe)

Chop all your veg ready to go go go! Put a good glug of olive oil in a massive pan and add your onion, carrots, celery, garlic, chili, rosemary, sage and a teaspoon of salt (this recipe needs a lot of salt or it will taste all bland and vegetably). Cook all this veg nice and slow for at least 10 minutes till its cooked down. Now add your squash pieces and veg stock, season again, bring to the boil and then simmer with a lid on for 30 mins, till the squash is starting to disintegrate.

Let this cool a bit, add a quick grating of nutmeg and then blend with a hand blender till smooth and silky. Taste and season again if necessary, you need enough salt that it starts to taste nutty and creamy. If it needs more chili just bung in a glug of chili oil.

Serve with a sprinkling of Parmesan if you are not vegan.

I make Parmesan crisps with this at home. Just grate some Parmesan and put in a dry non stick pan. Cook till like a bubbling thin pancake and then gently lift out with a silicone spatula onto some greaseproof paper. When cool you can crack into shards. It will go soggy when you put these back in the soup though!

Happy Halloween :D