This creamy, hearty yet healthy soup, tantalised the tastebuds of my colleagues when I bought a batch to work for my lunch. at around 200 kcals per portion (without an added dash of cream) it makes a tasty and filling lunch.
Serves 4 – Gluten Free*
- 1 tbsp olive oil
- 2 medium brown onions, roughly chopped
- 1 kg Butternut Squash, peeled, de-seeded and roughly chopped
- 2.5 cm root ginger, peeled and chopped
- 1 red chilli, de-seeded and sliced thinly
- 2 tsp cumin seeds, dry roasted
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 2 garlic cloves, roughly chopped
- 1 litre hot vegetable or chicken stock
- Heat the olive oil in a large saucepan.
- Add the onion, ginger and chilli. Cook on a low to medium heat for 5-10 minutes until the onions are soft.
- Add the Butternut squash , ground spices, cumin seeds and garlic and cook for a further 5 minutes until the aromas are released.
- Turn up the heat, then add the stock plus a good grind of black pepper and bring to the boil.
- Turn down to a simmer and allow to bubble slowly for 30 to 35 mins or until the squash is cooked (press against the side of the pan with the back of a spoon, it should be soft).
- Blend to a fine consistency with a stick blender, you might need to add some more hot water if the soup is too thick.
- Season to taste, then top with a swirl of single or soured cream (optional).
Serve with a hunk of home made bread like my Irish Soda Bread and enjoy…
*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently