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Stacey

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Light Meal, Soup
Cuisine: Vegetarian
Ingredients Method

Ingredients
  

  • 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

Method
 

  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