Homestyle Butternut Squash Soup
(Serves 4)
Ingredients
- 1 Teaspoon olive oil
- 1 Small onion, finely chopped
- ½ Leek, white part only, finely sliced
- 2-3 Garlic cloves, crushed
- 1Teaspoon ground coriander/dhania
- 2 Teaspoons ground cumin
- 1 Teaspoon ground nutmeg
- 2 Cups butternut squash, diced
- 1 Cup salt reduced vegetable stock
- 2 Cups water
- 2 Heaped tablespoons low fat ricotta cheese (Cremona)
- 1½ Cups mashed boiled cauliflower, juice well drained
- Salt & cracked pepper for seasoning
Method
- Heat oil in a large saucepan over medium heat, add the butternut squash, and cook stirring occasionally until just golden.
- Add the onion and leek and cook for 2-3 minutes until softened but not coloured, then add the garlic and spices and cook, stirring for 1 minute.
- Reduce the heat to low and add the stock, water and cauliflower stirring to combine. Cover and simmer for about 15-20 minutes.
- Remove from heat and allow to cool slightly. Add the ricotta, then in a blender, blend until smooth and creamy.
- Return soup to the pan, taste and season with salt and cracked pepper. Heat until hot and serve.
Tip
- This soup makes a great entree or snack.
- Make a big batch and freeze in one meal portions for quick snacks.
