Squash (ed) Soup!

Name: Squash (ed) Soup!
Yield: 4 servings
Cuisine: British
Ingredients: 1/2 butternut squash, peeled and cubed into 3cms pieces; 2 medium carrots, roughly chopped; 1 handful chopped cavolo nero or kale leaves; 2 diced onions; 4 celery sticks diced; 3-4 cloves garlic, crushed or chopped; 3 cms fresh ginger, peeled and chopped; 1 tbsp coconut/olive oil; Freshly ground black/long pepper; 1 tsp herby salt (Herbamare); 1-2 vegetable stock cubes (optional); 1 heaped tsp ground turmeric; 1 heaped tsp ground cinnamon; 1 heaped tsp fennel seeds; 1 heaped tsp cumin seeds

Wild Oats Wholefoods @cook_6460669

Bristol

By Sally Marshall

Wild Oats Wholefoods @cook_6460669

Bristol

By Sally Marshall

Saved

Ingredients

4 servings

1/2butternut squash, peeled and cubed into 3cms pieces
2medium carrots, roughly chopped
1 handfulchopped cavolo nero or kale leaves
2diced onions
4celery sticks diced
3-4 clovesgarlic, crushed or chopped
3cms fresh ginger, peeled and chopped
1 tbspcoconut/olive oil
Freshly ground black/long pepper
1 tspherby salt (Herbamare)
1-2vegetable stock cubes (optional)
1heaped tsp ground turmeric
1heaped tsp ground cinnamon
1heaped tsp fennel seeds
1heaped tsp cumin seeds

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Steps

1

Use the oil to fry the onion over a low heat in a large heavy bottomed saucepan until they soften.
2

Add the garlic, ginger, celery and spices and fry for a further minute, stirring to prevent sticking.
3

Add the water (pre-boiled to speed things up!) to the pan with the squash, carrots, stock (if using), salt and pepper.
4

Bring to the boil, cover and simmer for around 30 mins or until the squash and carrots are soft.
5

Add the cavolo nero/kale and simmer for a further 5 mins.
6

Take the soup off the heat and squash it to your preferred consistency using a humble potato masher! This creates a delicious and hearty soup that still has texture. It can be blended if preferred, but you will need to change the name!