Ah, the Scottish weather: one week it’s sunshine and salad, and the next we’re plunged back into winter (week? Sometimes this occurs on the same day. Seriously!).
This soup is, in my opinion, a good bridge between the seasons. It’s the lightest, most summer-y soup that I’ve tried, nice and light and yet still warming.
Despite the instructions in the recipe, I kind of forgot this time (I was having a bit of a binge-cook, and it got hectic!) and did my usual throwing everything into the pan – and it worked! You probably lose a little of the depth of flavour that roasting would give, but if you’re in a hurry then it’s an acceptable alternative.
I was using up the other half of the butternut squash (and a stray bit of yellow pepper, which went very well!) I’d used for the Butternut Squash and Bean Crumble, giving me half portions of each – so, three large portions of soup (although it freezes very well).
I’ve gone and bought salad for this week, so I imagine it’ll be snowing by Wednesday. Again 😉