This yummy soup is an economical, healthy winter warmer.
I came across the idea for this recipe in Bristol when I visited for Healthy City Week. Sadly the people who were serving the original version didn’t have a recipe, so I created my own. It has been much enjoyed by family and friends. I hope you will love it too.
For 4-6 Servings
1 large Butternut Squash (or 2 supermarket packets of pre-prepared squash)
1 red Onion
1tbls Oil
1 chicken or vegetable Stock Cube (or fresh stock if you have it)
1tsp Cumin Seeds
1tsp dried ginger
Pinch of Saffron
Plain yoghurt or creme fraiche, and pine nuts to serve (optional)
- If you are using a whole butternut squash, peel it with a speed peeler, remove the seeds and stringy bits from the inside, and cut into cubes. If you are using pre-prepared packets, simply open the packets.
- Peel and chop the onion, and fry in the oil in a large pan until softened. In the meantime, soak the saffron in a little boiling water to release the colour and flavour.
- Add the cumin, ginger and saffron to the pan, making sure that all the strands of saffron go in. Add the squash and stir well.
- Add the stock cube and enough water to cover the squash. Turn down the heat and cook for 20-30 minutes, until the squash is soft.
- If you are using pine nuts, toast them in a dry pan while you are waiting for the squash to cook. Keep a close eye on them, as they burn very easily. They will only take a couple of minutes.
- Puree in a blender, or use a stick blender. If you are not serving immediately, allow to cool before blending, as this avoids the risk of getting splashed with molten liquid. Serve boiling hot, with a spoonful of yoghurt or creme fraiche, and a sprinkle of toasted pine nuts.