Quirky Squash Soup

Quirky Squash Soup

What can I say, we have loads of squash and masses of apples and so when I saw this recipe I just had to try and the result was well… a surprise to say the least.  It has to be said, it is different but  this is part of its charm.  It also has the advantage of being able to be served hot in the winter ( I added the potato to give it a bit more body) or cold   using summer squash for a lighter version.  Why not give it a try and let me know what you think.

Thanks to Nicola Tilbe, DHL.

To make this soup you will need the following:

1 Butternut Squash or similar (peeled and diced into 2cm cubes)
1  Garlic clove (chopped)
1  Onion (chopped)
1  Litre  Vegetable stock
2  Apples (peeled and diced) I used Arthur Turner but any that have a sharp flavour will do.
1  Potato diced if you are going to have the soup hot
Ground Cumin ( I used 4  teaspoons but you may want to use less, so try 1 teaspoon first and see what you think then add 1 teaspoon at a time until you are happy with with flavour)
1  tablespoon of Oil, sunflower or ground nut are fine
Salt and Pepper

Add the chopped onion and garlic to the oil and saute until soft

Add the squash  and apples

Add the potato if you intend to have the soup hot

Cover with vegetable stock

Simmer for about 15 minutes or until the vegetables are soft

Add the ground cumin, salt and pepper to taste.

Leave to cool if its going to be use cold.

For the hot version you can leave it as it is, or mash down or whizz it with a blender.

Leave a Reply

Your email address will not be published. Required fields are marked *