I love it when the weather turns colder and the leaves turn colour, bright reds, oranges, yellows and browns. The other day out in the garden, I was raking up all the leaves in the crisp cold air, getting the blood moving around my body. Eating seasonally is what nature intended for us to do. There is nothing better than coming back inside to a bowl of home made soup. While I was outside I picked some fresh herbs - sage and rosemary to add to the butternut squash soup I made, here is the recipe for you to try.
Ps. you can also take the butternut seeds and roast them in a low oven with some olive oil they make a delicious snack
Butternut squash soup serves 4
1 Butternut squash, about 1kg peeled, deseeded and diced
2 tbsp olive oil
2 onions diced
1 thumb sized piece of ginger peeled and chopped
1 garlic clove sliced
850ml hot stock (I used bone broth I make from chicken bones)
1 tsp ground cumin
1 tsp ground coriander
1 tsp chopped sage and rosemary leaves
1 tin coconut milk
Salt and pepper to taste
Method
1 - Roast butternut squash in large roasting pan with 1 tbsp of olive oil for 30 minutes
2 - While that cooks take the other tablespoon of olive oil and simmer the chopped onions in a large saucepan add garlic and ginger and spices eventually adding the stock and roasted butternut.
3 - Bring to the boil and simmer for 15 minutes
4 - Take off heat add coconut milk and with a stick blender blend until smooth
5 - Return to heat and gently heat season to taste
6 - Serve
