What better way to end a long rainy day with a piping hot, tasty and zingy soup?!
This recipe uses five ingredients: Butternut squash, swede, ginger, rosemary and water. I absolutely love ginger and think its flavour really complements butternut squash, as does rosemary. Other reasons for adding ginger as a frequent ingredient are its anti-oxidant and anti-inflammatory effects as well as its gastrointestinal effects (alleviating gastrointestinal distress).
To review the great properties of butternut squash and why it should be a frequent part of your diet read my previous post The Wonders of Butternut Squash. When I use butternut squash in soup I usually peel it and use the skin to make ‘crisps’ and serve them as an accompaniment.
750ml boiling water*
~250g butternut squash
2 cloves of garlic
1 tbsp ginger
Rosemary (fresh or dry)
* When I make soups for time purposes I don’t always make my own soup stock, so instead of using shop bought ones which are packed with salt I just use water and add extra herbs.
** Swede and courgette are great alternative thickening ingredients to potatoes as they are much lower in calories.
- Peel the onion, garlic, ginger butternut squash and swede.
- Finely chop the garlic, ginger and onions and slice the butternut squash and swede into cubes.
- Add the onion, garlic and ginger to a pan with 1tsp of olive oil and 1tsp of water and sweat until the onion starts to become translucent.
- Add the butternut squash, swede, rosemary and pepper and stir.
- Add the water and leave to simmer for approximately 20mins.
- Whilst the soup is simmering coast the butternut squash skin with1/2 tsp of olive oil and rosemary.
- Place on a baking tray along with the butternut squash seeds and roast at 180C for approximately 20 mins.
- Once cooked, blend the soup into a smooth consistency.
- Serve with the seeds sprinkled on top and accompanied by the butternut squash crisps.
Tip: as this recipe uses swede instead of potato you could always accompany it with some fresh wholemeal bread.
*Bon appetite* J