Wednesday, 12th September-Recipe

Butternut squash soup

You just can’t go wrong with soup.  Whilst it seems intimidating to make, it couldn’t be more simple to throw together.  Even better, you can make a large amounts and freeze or store in the fridge for a few days, ensuring that you have a nutritious, low fat lunch choice close to hand.  Take it to work with you in a hot flask or freeze for an easy Sunday night supper.

Soup is very satisfying whilst being low in fat, provided that you don’t add too much high fat dairy to it.  

Butternut squash soup is a great recipe and what better time to make it than right now in Autumn!

This recipe is considered vegan and gluten free, add a slice or good quality bread to it for a great meal after a workout.

This soup is based on a Dreena Burton recipe.  Probably one of the greatest vegan home cooks around.

*Top Tip – Slowly building up your spice rack is a wonderful investment if you are serious about home cooking.  Whilst I have listed a lot of spices here, you can omit many of them and just add a tablespoon or two of mild/medium or hot curry powder and it will still turn out great.  Always experiment with your own flavour combinations, there are not hard or fast rules with home cooking!  Always taste as you go along to ensure you are happy with the flavours.

Serves 4 – 5

1-2 tablespoon water

1 butternut squash, peeled and chopped into chunks

1 white onion, sliced

2 stalks of celery, sliced

Pinch of pure sea salt (optional)

1 teaspoon cumin seeds 

1/2 teaspoon ground cumin

1/2 teaspoon cinnamon

1/4 teaspoon allspice

Freshly ground black pepper

1/2 mug of red lentils, rinsed

2 large cloves of garlic, roughly chopped

4 mugs of water

Lemon/lime wedges for serving

  1. Heat the water in a large stockpot over a medium/medium high heat.  Add the chopped onion, celery, sea salt, cumin seeds, ground cumin, cinnamon, allspice and pepper.  Stir, cover and cook for 5 – 7 minutes, stirring occasionally and adding extra water if needed to prevent sticking.
  2. Add the butternut squash, lentils, garlic and 4 mugs of water.  Bring the mixture to a boil, then lower the heat to medium-low, cover, and simmer for 20 – 25 minutes, until the lentils have cooked through and are softened.
  3. Using a hand held blender or a normal blender/food processor, puree the soup until completely smooth.  Add extra water if you find the consistency too thick for your liking.  Serve with a squeeze of lemon or lime.  Enjoy!

Nicola.

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