If you’ve never had butternut squash, it’s time to give it a go. It tastes like pumpkin but has loads more vitamin A and can be used in a variety of delicious recipes. After cutting it lengthways and removing the seeds don’t discard them as they can be roasted and eaten as a snack.
25g unsalted butter
1 medium butternut squash – peeled, de-seeded and cubed
1 medium white onion – peeled and chopped
1 stick celery – chopped
1 large carrot – peeled and chopped
1 small sweet potato (or half a large one) peeled and cubed
1 potato peeled and cubed
500ml vegetable stock (water and stock cube or Stock Pot)
Sprinkle of pink Himalayan salt or sea-salt and black pepper to taste
Melt butter in a large soup-pot. Add all the veg and fry gently for around 5 mins until lightly browned. Add around half the stock to cover the veg, bring to the boil, reduce heat to low, cover and simmer for around 30 mins until the vegetables are tender. Blend until smooth and pour back into the pot (or use a hand-blender directly in the pot). Add more stock until you reach the consistency you prefer and season to taste.
Note – By using coconut oil instead of butter this soup is suitable for vegans.
Seeds – Roasted squash (and pumpkin) seeds make a delicious snack. To prepare, separate the seeds from the stringy bits and rinse them under cold water. Pat them dry with a paper towel and put them in a bowl with a dash of olive oil and a sprinkle of sea salt. Spread them in a single layer on a baking tray and roast in the oven at 180C for around 10 mins until they turn golden brown – very moreish!