This is a super easy soup that tastes just wonderful. If you’ve got a squash or two left over from autumn harvests, then it’s a great one to rustle up for a cold or rainy day.
Ingredients:
- 1 medium butternut squash, peeled, de-seeded & roughly chopped
- 1 large onion, peeled & roughly chopped
- 3 cloves garlic, peeled & sliced
- Vegetable stock
- Lemon wedge for squeezing
- 1 tsp ground cumin
- 0.5 tsp turmeric powder
- Small pinch ground cinnamon
- Drizzle of olive oil
- Black pepper
Method:
- Put the squash, onion and garlic into a saucepan and cover with veg stock
- Add the cumin, turmeric & cinnamon and bring to the boil
- Simmer for 15-20 mins until the squash is cooked through
- Use a hand blender to blitz the soup and add the oil, lemon juice and black pepper to taste
- If you need to thin the soup, add a tablespoon or two of water