“Chronicles of the Winter soups: The attach of the Butternut squash with Fennel seeds”
I always though Food recipe books should be playful with their recipe titles, a lot of recipe books I’ve read all have the same god damn titles…Where’s the fun in that?
For all the people out there that don’t like starchy soups but want a truly want to be filled, I present one of the most underrated soups out there. Butternut squash is what I label as an ‘imitation’ potato, less carbohydrates per gram but packs a punch. Not to mention, being October in the UK butternut squash is now in season, you can brag to your friends how sustainable you are.
Butternut squash soup:
- 1 Small butternut squash
- Shallots, 3 large
- 3 garlic cloves
- Fennel seeds, 1 Tbsp
- Celery, 2 large stalks
- Leeks, 1
- Coconut milk, 300ml
- 300ml water
- 1 vegetable stock cube,
- 1L water
- Pinch of salt
- Pinch of pepper
- Rapeseed oil, 1 table spoon
- Pre heat the oven to 185 degrees / gas mark 4.
- Chop the butternut squash in cubes, doesn’t have to be neat. Place in a baking tray and bake for 35 mins.
- Chop all ingredients into medium size chunks, doesn’t have to be neat.
- Boil the kettle and measure 1L of water and add the stock cube and stir.
- Bring the oil to heat (not too high) and fry the onion and garlic for 1 min
- Add the leeks and celery and fry for another 1 min
- Add the coconut milk to the pan and bring to the boil
- Add the salt, pepper and Fennel seeds
- Add the pre-roasted butternut squash and stock. Cook on the boil for 2 minutes and reduce to a medium to low heat and leave to cook for a further 35 minutes. Stirring ever so often.
- Remove off the heat.
- If you have a hand blender, blend in the pot. If not leave to cool down for 10 minutes and blend in the blender.
- High in Fibre
- Low in Calories
- 5g of protein per serving: suggest serving with cooked red lentils to increase the protein content.