Butternut Squash Soup

 

Butternut Squash Soup

This delicious soup is warming and nourishing – great for autumn or winter.

I make a large pot of it to pop in the fridge or freezer and works for when I don’t have time to cook a full meal.

You can adjust the spices depening on what you have in the cupboard.

  • 1 large onion (chopped)
  • 2 cloves garlic (finely chopped)
  • 1 butternut squash (or other squash or pumpkin)
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp ground tumeric
  • 2 tsp olive oil
  • 1 litre vegetable stock

  1. Finely chop the onion and garlic. (I used red onion here – because that was what I had at home – any onion is fine)

  2. Peel and chop the butternut squash

  3. Heat the olive oil in a good size saucepan over medium heat, add the chopped onion and garlic and cook for 3-5 mins until softened

  4. Add the spices – I tend to use whatever I have in the cupboard, a combination of cumin, coriander and tumeric are great – you can add chilli flakes if you would like a little more heat

    Cook to release the aromas

  5. Add the chopped squash to cover in the spice mixture

  6. Add the stock and bring to the boil. Reduce to a simmer for 15-20 mins until the squash is softened

  7. All the soup to cool, before using a hand blender to mix it all together. You can also transfer to a normal blender if you prefer – but make sure it’s cool before you do this