Butternut squash soup

Butternut squash is a lovely vegetable to make soup with and indeed butternut squash soup is very popular and there are plenty of different variations of this soup. I like to spice things up a little bit by using cumin seeds and fennel seeds for an interesting twist that contrasts the delicate sweetness of the squash. Tempering the cumin seeds is easy and releases so much flavour that I much prefer to use this method rather than using ground cumin.

There is also no dairy in this recipe as potato provides the necessary richness and creaminess. This soup is filling and comforting as it is tasty.

Butternut squash soup
Yield: 3 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 500 g peeled & chopped butternut squash
  • 1 large onion
  • 3 tbsp olive oil
  • 1 tbsp sunflower oil
  • 100 g carrot (1 medium)
  • 250 g potato (1 large)
  • 1 medium red pepper
  • 500 ml vegetable stock
  • 1 tbsp cumin seeds
  • 1 tsp fennel seeds
  • ½ tsp ground coriander
  • 1 lb peeled & chopped butternut squash
  • 1 large onion
  • 3 tbsp olive oil
  • 1 tbsp sunflower oil
  • 3½ oz carrot (1 medium)
  • 9 oz potato (1 large)
  • 1 medium red pepper
  • 2 cups vegetable stock
  • 1 tbsp cumin seeds
  • 1 tsp fennel seeds
  • ½ tsp ground coriander

Instructions

  1. Sweat the onion with the red pepper in a deep pan with the olive oil until soft and translucent.
  2. Roughly chop the carrots, butternut squash and potato. Add and stir into the pan.
  3. Add the vegetable stock  and ground coriander, and bring to a simmer.
  4. In a small frying pan bring 1 tbsp of sunflower oil to a high heat and add the cumin and fennel seeds to temper them. Remove from the heat after 20-30 seconds making sure they dont burn and add to the soup.
  5. Simmer for about 20 more minutes until the vegetables are soft.
  6. Blend until smooth and serve with chopped coriander.

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