No one can deny it has moved into soup weather territory and the perfect excuse to make our favourite autumn soup, indian butternut squash. Squash is now in season and our absolute favourite squash is butternut with its all-round health benefits and its sweet flavour which works great with lots of hearty and sweet spices. Roasted, mashed or souped, it's our squash of choice every year.
Like all members of the gourd family (which includes pumpkin, melon, and cucumber), butternut squash is technically a fruit because it contains seeds. Not only is it low in fat but it delivers an decent dose of dietary fiber (heart-friendly), potassium, (important for bone health) and vitamin B6 (essential for the proper functioning of both the nervous and immune systems). The colour offers carotenoids (in many orange fruits/vegetables - think carrots - caro!) which are known to protect against heart disease, plus just one cup gives you half of your recommended daily allowance of vitamin C - exactly what you need when the sniffles are on the prowl!
So this fail-safe soup is a one pot wonder - super simple, super quick and super easy. Serves 4...
- One red onion, finely chopped
- One large organic butternut squash
- Organic vegetable stock (1 litre)
- Ginger (3cm worth, finely chopped)
- Garlic (3 cloves)
- Tumeric (1 tablespoon)
- Madras curry powder (1 tablespoon)
Chop the onion, ginger and garlic in a heaped tablespoon of coconut oil and sweat whilst you chop the butternut squash into small 2cm x 2cm pieces (it cooks quick this way) - then add the chopped squash. Once the squash is covered in oil and slightly warm, add the spices and cook for a further 5 minutes.
Boil the kettle and made up the stock and then add to the pan. Cover and allow to cook until the squash is soft. Simply blend and season. Soup supreme...