- 2 onions
- 1 large butternut squash
- 5 garlic cloves
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 chicken stock cubes
- 340g tin of sweetcorn
- 1 chilli
- 250g beef frankfurters
- A handful of flat leaf parsley
Prep: 15 mins | Cook: 55 mins
1. Peel and finely chop the onions. Peel the butternut squash and trim off the top. Slice the squash in half and use a spoon to scoop out the seeds. Chop the squash into bite-sized chunks. Peel and thinly slice the garlic cloves (pop 2 sliced cloves aside in a bowl for later).
2. Pour 2 tbsp oil into a large pan and warm over a medium heat. Slide in the onions and squash, and season with a pinch of salt and pepper. Fry the onions and squash for 10 mins, stirring occasionally, till slightly softened and lightly browned. Meanwhile, fill and boil your kettle.
3. After 10 mins, add 3 sliced garlic cloves, 1 tsp smoked paprika and 1 tsp dried oregano to the pan. Cook and stir for a further 2 mins. Pour in 1½ ltrs boiling water from the kettle and crumble in the stock cubes. Bring to the boil, then reduce to a simmer, pop a lid on the pan and cook for 40-45 mins, till the squash is tender.
4. Drain the tin of sweetcorn and add the corn to the pan. Return to a simmer, then take the pan off the heat and use a stick blender to whizz the soup till smooth, or leave it a little chunky, if you like. Pop the pan back on a low heat, lid on, to keep warm.
5. Thinly slice the chilli. Thinly slice the frankfurters on an angle. Pour 2 tbsp oil into a frying pan and warm to a medium-high heat. Add the frankfurters, remaining garlic and the chilli to the pan. Fry for 4-5 mins, stirring frequently, till everything is crisp at the edges.
6. Roughly chop the parsley leaves. Ladle the soup into bowls and scatter the crispy frankfurters, garlic and chilli on top, along with a pinch of parsley leaves. Serve straight away.