Recipe: Seasonal Squash Soup
I must confess, I bought these squash from my local Farmers Market simply because I thought they looked pretty. However, after several days of admiring them perched in an alcove in my kitchen (the squash – not me), I decided it was time to do something a bit more useful with them. I wanted something we could enjoy as a family and decided to make a nice, warming, seasonal soup. This is what I came up with:
1 large onion, peeled and roughly chopped
1 plump clove of garlic, crushed
2 medium sized leeks, sliced
2 medium sized winter squashes or 1 large butternut squash, peeled and chopped
2 potatoes, peeled and roughly chopped
700ml homemade vegetable stock or water
1/4 tsp cumin
1/4 tsp coriander
generous knob of butter
Melt the butter in the saucepan, adding a dash of olive oil. Fry the onion and leeks gently until softened. Add the garlic and fry for 1 minute then stir in the spices and cook for a further minute. Add the carrots and the squash then pour over the stock and add the potatoes. Bring to a gentle simmer, cover and cook for 30 minutes or until vegetables are tender. Blend to a smooth consistency and serve.
For a spicier soup, use 1/2 tsp each of the coriander and cumin and grate in some root ginger with the garlic.