Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
You can make a large pot of soup to pop in the fridge or freezer. A perfect warming lunch or dinner 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.
Servings: 4
- 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
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Finely chop the onion and garlic. (I used red onion here – because that was what I had at home – any onion is fine)
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Peel and chop the butternut squash
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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
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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
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Add the chopped squash to cover in the spice mixture
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Add the stock and bring to the boil. Reduce to a simmer for 15-20 mins until the squash is softened
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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
