Autumn Squash Soup
Submitted by: Steph:0)
Soup serves 4
calories per serving 50
0 points
1 medium butternut squash, peeled, de-seeded and chopped(or 1 can of pumpkin)
1 large onion, chopped
3 celery sticks, chopped
2 vegetable stock cubes, dissolved in 900ml (1 1/2 pints) hot water
1/2 teaspoon ground cumin (optional)
1/2 teaspoon ground coriander (optional)
salt and freshly ground black pepper
fresh coriander or chives to garnish
1) Put the squash, onion and celery into a large saucepan and add the stock, cumin as well as coriander - if using.
2) Bring up to the boil, then reduce the heat and simmer for about 20-25mins until all the vegetables are tender.
3) Transfer the soup into a blender or a food processor and blend until smooth and velvety.v
4) Return to the saucepan and reheat gently. Season to taste, then serve in warmed soup bowls, garnished with either fresh coriander or snipped chives.
Tip: When in season, you can make this soup with pumpkin instead of squash. It's a perfect recipe for Halloween night - but a CAN of pumpkin makes too much and its not nearly spicy enough.
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