A heart warming soup for a chilly day. Deliciously sweet, the kids will love it!
Serves four generous portions.
1 tbsp olive oil
1 onion finely chopped
1 medium butternut squash
1 large carrot, peeled and sliced
1 celery stick finely chopped
3 garlic cloves finely chopped
1 ltr vegetable stock or water
1 tsp ground cumin
1/2 packet of fresh coriander including stalks
Salt and pepper to season
Squeeze of lemon (optional)
Greek yoghurt (optional)
Peel the squash, cut in half and scoop out the seeds. Discard the seeds and chop the flesh into 3cm chunks.
Heat the oil in a stock pot or large sauce pan and gently saute the onion, garlic and celery until soft. Add the ground cumin, fresh coriander including stalks, carrot and squash. Add the stock or water, season, stir and cover. Bring to the boil, turn down to a low simmer and cook until the squash is tender.
Remove the pan from the heat and blitz with a stick blender or transfer to a blender and blitz until smooth. Return back to the heat, warm through and serve. Top with a dollop of Greek yoghurt.
- If you don’t have a blender leave the soup to cool and blitz in a food processor until smooth.