Squash Soup

I found a meal plan on wedonteatanythingwithaface’s blog last week & it suggested serving this squash soup with cheese scones which sounded ideal for tea with my cheese and squash-loving family & I wasn’t wrong, they all loved it!

I used cumin, rather than ginger as I am always making ginger soups and thought it would be good to have a change!

Ingredients:

  • 1 butternut squash, peeled, seeded and chopped
  • 2 sticks of celery, chopped
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 litre/1 ¾ pt vegetable stock
  • 1 tsp fresh ginger, grated or ½ tsp cumin (optional)
  • Black pepper to taste
  • olive oil, for frying

Instructions:

  1. Fry the onion and garlic gently in a little olive oil.
  2. Add the squash and celery.
  3. Stir in the stock, ginger/cumin and pepper.
  4. Bring to the boil and simmer for 20-30 mins.
  5. Blend, until smooth.
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Vegetarian. One husband, Two cats, Three kids.

Tagged with: , ,
Posted in Baby Food, Light Meals, Vegan, Vegetarian
One comment on “Squash Soup
  1. […] Plan 2012 ← Squash Soup Honey and Orange Tofu (slow cooker) […]

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