Important Clinic Update March 22nd 2020 - COVID 19


Unfortunately, due to the current situation and advice from the British Acupuncture Council I will be postponing all acupuncture and massage appointments and closing the clinic until it is safe for us all to be in person again.

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Butternut Squash Soup


Butternut Squash Soup
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

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.

Course: Light Meal, Soup
Cuisine: Vegetarian
Servings: 4
Author: Stacey
  • 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