I love butternut in a soup, but I am often feeling too lazy to cut one or two up in order to make it so don’t do it as often as I’d like. I’m glad I bothered to make this yesterday though!
I was concerned this would turn out a little bland given the amount of cauliflower I used, but it had LOADS of flavour. Soup can be a tricky one to get right in terms of not making it too bland/watery/overpowered by one flavour, so I was pleased everything evened out nicely, and I have spicy, warming lunches for best part of a week.
Ingredients | Around 45 mins | 4 portions
- 1 medium butternut squash, peeled and diced into chunks
- 1/2 a head of a medium cauliflower, chopped roughly into florettes
- Around 1ltr of chicken or vegetable stock/stock cube.
- 2 sticks of celery
- 1 large onion
- 4 large cloves of garlic
- 1 large thumb of ginger
- 1/2 tsp cumin seeds
- 1 heaped tsp of ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp cumin
- Chili (powder or fresh) to taste
- A splash of balsamic vinegar
- 2 tbsp oil
- Pepper to taste
- Heat the oil in a large pan over a medium heat, and add the onion.
- Finely dice the garlic, ginger and celery and add to the pan along with the cumin seeds. Fry this for around 5 minutes until the onion stars to brown.
- Add the chopped butternut and cauliflower, stir well and continue to fry until the edges of the veggies start to brown, then mix in the ground coriander, turmeric, garam masala, cumin and chili and cook for another couple of minutes.
- Add the stock/stock cube and water. It should be enough to just about cover the veg.
- Bring to the boil, part-cover, reduce the heat to low and simmer for 15-20 minutes until everything is tender.
- Remove from the heat and whiz with a hand blender or food processor, then add pepper and balsamic vinegar to taste.
- This can be served with all sorts, but my favourite is pumpkin seeds or a blob of Greek yogurt. And granary bread.
Keeps for up to a week in the fridge, and also freezes really well.