Recipe: Butternut Squash Soup

A simple light lunch for the slightly chilly April days, that takes all of about 15 minutes preparation time if you are not a weakling like me and unable to chop squashes.

You will need:

  • 1 butternut squash (79p)
  • 3 carrots (27p)
  • 1/2 onion (7.5p)
  • 1/2 tin of chickpeas (17.5p)
  • 2 vegetable stock cubes
  • 900ml water
  • 150ml double cream (80p)
  • 1/4 lime (7.25p)
  • Tabasco sauce
  • cumin
  • ground coriander
  • fennel seeds

This recipe is designed for 4 people.

Price per person: 57p (according to Aldi)

1. Dice the squash and roast in olive oil for 30 minutes. Whilst this is occurring also dice the carrots and the onions. (Safety note: If you have sensitive eyes, like me, get an unassuming friend to chop the onions)

2. Boil the water and add the stock cubes, stirring until they are fully dissolved. Add the squash, carrots, onions, chickpeas, a couple of drops of Tabasco sauce and some cumin fennel seeds and the coriander.

3. Simmer for one hour. Don’t go off and sit in your friend’s room and gossip, forgetting the hob is on. I definitely didn’t do this.

4. Add the lime juice and the double cream before blending it all together.

5. Serve with granary bread and season with pepper.

Good eats!





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