Butternut squash soup with a North African influence

20140128-205823.jpg

If you follow my blog you will know I just love soup. In continuation of my New Years resolution to eat healthy, tonight I cooked up this soup. I used North African spices to liven it up and to please my hubby… He was pleased.
This soup is silky in consistency and rich in taste. Serve with crusty brown loaf.

Serves 3 – 4

Ingredients
1 butternut squash, diced
2 carrots, diced
1 onion, finely chopped
4 cloves garlic, finely chopped
2 tbs olive oil
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/2 tsp ground ginger
1/2 tsp chilli flakes
2 pints chicken stock

Method

Sauté the onion In olive oil for 5 mins till softened. Add the garlic, squash and carrots and continue to cook for 5 mins or till the squash is starting to soften.
Add all the spices and chilli and cook for 2 mins. Add stock and simmer for 20 mins.
Blitz with a blender and taste for seasoning.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s