Wednesday, 13 November 2013

Lovely warming autumn Butternut Squash and Cumin soup =]

Butternut Squash & Cumin soup - courtesy of 'DK Books'

1 onion, chopped, 
1 butternut squash, approx. 1kg (2 ¼ lb) in weight, deseeded and cut into large chunks 
1 tsp ground cumin 
750ml-1 litre (1 ¼ - 1 ¾ pints) chicken stock 

Salt and freshly ground black pepper 


1. Add the onion to a saucepan and cook over medium heat, stirring, for 4-5 minutes until it has softened but not coloured.

2. Add the squash with the ground cumin and cook for a further 1-2 minutes, stirring to coat.

3. Add the stock, bring to a simmer and cook for 15-20 minutes or until the squash is tender. 

4. Puree the squash using a hand-held blender. Season to taste.

Lovely warming autumnal soup (added extra veggies to it =] and a 1/4 Cup of red lentils for needed protein)

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