SquashSoup

Three Ways

Enjoy it as it is , or consider transforming it with the suggestions on pages 3 -5 .

Try a different version each day. Ideal for a packed lunch -

take the soup in a flask and put the extras in your lunch box.

This makes a big batch of a simple soup that celebrates the sweet earthiness of

winter squash.

oil for frying

2 onions, sliced

2 celery sticks, finely diced

salt

3 tomatoes, roughly chopped

1 Butternut squash, diced

3 garlic cloves, finely chopped

2 bay leaves

1 litre vegetable or chicken stock

1 lemon

Ingredients

Method

Basic Squash Soup

Warm 2 tbsp of oil in a deep pan. Add the onions, celery and a pinch of salt. Cook gently for 10 mins, until starting to soften.

1

Add the tomatoes, squash, garlic and bay. Cook for 5 more mins.

2

Tip in the stock. Bring to a simmer, cover and cook for 25 mins, or until everything is soft and tender.

3

Remove the bay leaves. Blend the soup until completely smooth - adding a dash of water if it seems too thick.

4

Taste and tweak with more salt and a dash or two of lemon, to your liking.

5

Serves 4 generouslyPrep & cook 40 mins

2

All the spicy, beany keynotes you’d expect, with the elements of a classic guacamole as a garnish. Don’t be shy with the lime; you’ll be amazed how much it lifts the final dish.

½ tin kidney beans, drained

1 tsp ground cumin

¼ tsp ground cinnamon

¼ tsp dried chipotle chilli flakes

1 tsb ground coriander

½ avocado, diced

small handful of coriander, chopped

1 lime

handful of tortilla chips

Make it… Tex Mex

Ingredients

MethodPlace 1 portion of soup, the kidney beans and spices into a blender. Blend until smooth.

1

Transfer to a pan and reheat over a gentle heat. Adjust the consistency and seasoning to your liking.

2

Makes one portion

To serve, garnish with the avocado, coriander, a squeeze of lime and crushed tortilla chips.

3

3

A comforting bowlful of earthy, warming spice. The perfect foil to the pudding-sweet squash.

½ tsp ground ginger

½ tsp allspice

½ tsp cumin

50ml double cream

nutmeg to taste

Make it… Winter Spice

Ingredients

MethodPlace 1 portion of soup in a pan and stir in the ginger, allspice and cumin. Bring to a simmer over a gentle heat.

1

To serve, garnish with a swirl of cream and grated nutmeg to taste.

2

Makes one portion

4

Ras el hanout is a fragrant mix of North African spices. The harissa adds a kick and

the almonds bring an indulgent crunch.

1 tsp ras el hanout

20g flaked and toasted almonds

1 tbsp harissa

small bunch of parsley, chopped

Make it… Moroccan

Ingredients

MethodPlace 1 portion of soup in a pan and stir in the ras el hanout. Bring to a simmer over a gentle heat.

1

To serve, swirl in the harissa and garnish with the almonds and parsley.

2

Makes one portion

5

Flavour friends of squash…

Chilli

Coconut

Cumin

Coriander

Feta cheese

Garam masala

Goat’s cheese

Lemongrass

Lime

Red onion

Sage

Share your creations!#livelifeontheveg