It’s 3pm, and as I write this post it’s already getting dark outside which is one of the only things I hate about this time of year (you won’t catch me saying that too often!). On nights like this, dinner is a no-brainer for me. It’s got to be soup!
As you all know already, I’m a huge foodie and whenever I get to work with food brands it’s a real ‘pinch me’ moment so when Schwartz* got in touch and asked if I’d like to create a recipe in collaboration with their spices, I jumped at the chance! I’ve used Schwartz spices for so long, they’re a real cupboard staple item and very versatile, so this was so exciting!
The spice I received from Schwartz was Paprika which is one of my favourite spices to cook with, especially at this time of year as it’s so warming. I knew it would work well in a soup so I created a classic winter soup recipe, which I personally use every year in some variation.
(P.S. Tesco currently have Schwartz spices on offer – 2 for £2.50 so go whilst you still can and stock up!)
The ingredients were what I had in my kitchen so you can definitely chop and change to similar ingredients you may have in your fridge! But what really elevates the dish for me was the paprika, because it starts off as almost a background spiciness and lifts the vegetables in the soup. Simply delicious!
- 1 butternut squash peeled and deseeded, cubed
- Half a red pepper sliced
- Half a yellow pepper sliced
- Salt & pepper
- 2 tbsp olive oil
- Schwartz Paprika
- 1 diced onion
- 850ml vegetable stock
- 1 garlic clove
- Coriander for garnish
- Place the butternut squash and peppers in a large roasting tin, adding the olive oil and the seasoning, in the oven for 30-35 minutes until soft and lightly roasted.
- Sweat the onions and garlic in a heavy-bottomed pan until the onions are translucent.
- Add the roasted vegetables into the pan with the onions and add 2 heaped tablespoons of the paprika. Cook for 3-5 minutes.
- Pour in the vegetable stock and season with salt and pepper if needed.
- Use a stick blender or liquidise in batches until smooth.
- Add back to the pan to reheat.
- Serve in bowls using the coriander to garnish. Crusty bread is also recommended!
Super easy, super tasty and super warming for these cold evenings. What is your go-to soup recipe?
*This post has been kindly sponsored by Schwartz. As always, my opinions are my own. Please see my disclaimer for more information.