Monday, 26 November 2012
Spicy Tomato & Butternut Squash Soup
Recipe to serve around 8 portions
A medium sized Butternut Squash peeled, de-seeded & chopped into cubes
2 onions diced
2 cloves of garlic crushed
1 tsp grated fresh ginger
2 sticks of celery diced
2 carrots peeled & diced
1 tbsp olive oil
10 ripe tomatoes, skins removed and chopped or 1 regular tin of chopped tomatoes in juice
2 tbsp of tomato puree
2 vegetable stock cubes dissolved into 1- 1½ pints of boiling water
1 tsp sugar
1 tsp cumin seeds toasted & ground
1 tsp coriander seeds " "
½ tsp grated nutmeg
1 tsp dried oregano
1 tsp hot chilli powder (optional)
Salt & freshly ground black pepper to taste
for the optional garnish:- a little chopped tomato, toasted pine nuts and chopped chives
In a large pan, sweat the onions, garlic, ginger, carrots & celery in the oil until nearly soft with the lid on
Add the Squash and continue sweating for around 5 minutes.
Add everything else bring to the boil and simmer for around 15- 20 minutes or until the vegetables are pulpy.
Blitz in a food processor, check your seasoning.
If the soup is too thick add a little more stock.
Garnish & serve.