As the winter evenings set in the soup's come out!
I love this gently spices seasonal soup on a cold evening, butternut squash is in season so tastes delicious at the moment and it works so wonderfully with warming cinnamon, nutmeg and ginger spices.
This is an easy soup to make and it's suitable for the whole family. The spices are gentle so are suitable for children, but you can leave out if you want.
It's also great for these winter months as butternut squash is packed with antioxidants including beta-carotene which is converted into vitamin A, vitamin C and vitamin E, all of which support the immune system. It also contains fibre which helps keep you full and supports digestion.
Ingredients: This recipe serves 2 adults and 2 children
1 large butternut squash
1 large white onion
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 ginger
1 tsp honey
100ml of creme fraise
100ml stock (add 800ml to begin and add final 200 in the soup needs thinning out)
Salt and pepper
Method:
Preheat the oven to 200°C/180 fan °C. Cut the butternut squash in half and remove seeds, lightly brush with olive oil and place face down on a baking tray. Bake in the oven for 45minutes, until cooked through.
While the butternut squash is cooking finely chop the onion and garlic.
Saute the onion in a large saucepan (large enough for the soup) for 5 minutes until soft and then add the garlic for 1 minute, set aside until butternut squash is ready.
Once the butternut squash is cooked, remove from the oven and leave for 10 minutes until cool enough to handle. Once cooled scoop out the flesh and add the butternut squash to the pan of onion and garlic with the rest of the ingredients, allow to gently simmer for 5 minutes, stirring and then use a stick blender to blend until smooth.
Add seasoning to taste, top with olive oil
This soup can be frozen or kept in the fridge for 2-3 days.
Enjoy!
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