ButternutSoup

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.

Ingredients:

  • 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

Method:

  • 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.

For a variation, try adding 80ml of freshly-squeezed orange juice, or use finely chopped birds-eye chillies instead of turmeric.