There’s nothing more warming nor stomach satisfying than this fibre and beta-carotene rich, but gentle on the gut, seasonal, butternut squash soup. So easy to make and yet, with the warming mild spices, it’s a perfect staple to stock in the fridge or freezer.
Preparation Time: 15 minutes
Cooking Time: approximately 1 hour
- 750g (1lb 10oz) butternut squash, or any squash or pumpkin, cut into 2cm (¾ in) pieces
- olive oil, for drizzling
- 1 teaspoon ground cumin
- 1teaspoon ground coriander
- seeds from 6 cardamom pods
- 25g butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 2 celery sticks, finely chopped
- 1 leek, finely chopped
- 500g sweetcorn, rinsed and drained if canned, thawed if frozen
- 275ml semi-skimmed milk
- 750ml vegetable or chicken stock
- ground black pepper
- a handful of wholemeal croutons and a swirl of natural yogurt, to serve (optional)
Preheat the oven to 180°C (160°C fan oven) mark 4.
Put the squash on a baking tray, drizzle with olive oil and roast for 25 minutes or until golden.
Meanwhile dry-roast the cumin, coriander and cardamom seeds in a small frying pan for 2–3 minutes until they change colour and start to jump in the pan.
Crush them finely, using a pestle and mortar.
Melt the butter in a large pan, then add the onion and garlic, and cook for 5 minutes or until soft.
Add the ground seeds with the turmeric, ginger, celery and leek, and stir well.
Cook for a further 3 minutes, then add the squash and sweetcorn.
Season with black pepper.
Stir well, then cover and cook over a low heat for 10 minutes.
Add the milk and stock, replace the lid, bring to the boil and simmer gently for 20 minutes.
Take the soup off the heat.
Whiz in a food processor or blender, leaving a little texture – it doesn't need to be absolutely smooth.
Serve with wholemeal bread croutons and, if you like, add a swirl of yogurt.
Can be made gluten free if you use gluten-free bread or leave out the croutons.