Preparation time: 15 minutes | Cooking time: 30 minutes | Serves 4
Sadly, this doesn’t require a weekend trip to Rio de Janeiro – it’s an all English affair! Get your daily dose of Vitamins A & E as well as some selenium with this winter warmer.
- 2 medium-sized butternut squash
- 2 cubes vegetable stock
- 2 onions (red or white)
- 1 clove garlic
- 2 tbsp olive oil
- 1 tsp ground turmeric
- Finely chopped brazil nuts
- Finely chop the onions and sauté in the oil using a large saucepan. Keep on a medium heat for 4 – 5 minutes, stirring regularly, until soft.
- Add the garlic and stir for another minute or two.
- Peel, seed and chop the butternut squash into small cubes.
- Add the butternut squash to the frying pan along with the turmeric, and sauté for another 5 minutes or so.
- Mix the stock into approx. 800ml of water and add to the saucepan. Allow to simmer for 20 – 30 minutes, until the squash is tender.
- Allow to cool, then puree the mix with a blender. (Be careful – this can get messy!)
- Reheat the soup, and sprinkle with lightly toasted brazil nuts.
Best served with seeded sourdough – in Keval’s humble opinion! – or any other bread of your choice.