Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, squash (ed) soup!. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Try it with lots of black pepper or a pinch of chilli, or for a subtler flavour with cumin and coriander. Add a handful of cooked grain such as pearl barley, or a topping of crispy bacon, pumpkin seeds and a swirl of yoghurt. This makes a lovely warming and. Red pepper, squash & harissa soup.

Squash (ed) Soup! is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Squash (ed) Soup! is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have squash (ed) soup! using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Squash (ed) Soup!:

1. Take 1/2 butternut squash, peeled and cubed into 3cms pieces
2. Prepare 2 medium carrots, roughly chopped
3. Get 1 handful chopped cavolo nero or kale leaves
4. Take 2 diced onions
5. Make ready 4 celery sticks diced
6. Take 3-4 cloves garlic, crushed or chopped
7. Get 3 cms fresh ginger, peeled and chopped
8. Prepare 1 tbsp coconut/olive oil
9. Take Freshly ground black/long pepper
10. Prepare 1 tsp herby salt (Herbamare)
11. Take 1-2 vegetable stock cubes (optional)
12. Take 1 heaped tsp ground turmeric
13. Make ready 1 heaped tsp ground cinnamon
14. Prepare 1 heaped tsp fennel seeds
15. Take 1 heaped tsp cumin seeds

Adjust the seasoning and serve with croutons and sage leaves. When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée - leave it slightly chunky, if you prefer. Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve. Add the squash to the pan and stir well, then pour in the stock.

Instructions to make Squash (ed) Soup!:

1. Use the oil to fry the onion over a low heat in a large heavy bottomed saucepan until they soften.
2. Add the garlic, ginger, celery and spices and fry for a further minute, stirring to prevent sticking.
3. Add the water (pre-boiled to speed things up!) to the pan with the squash, carrots, stock (if using), salt and pepper.
4. Bring to the boil, cover and simmer for around 30 mins or until the squash and carrots are soft.
5. Add the cavolo nero/kale and simmer for a further 5 mins.
6. Take the soup off the heat and squash it to your preferred consistency using a humble potato masher! This creates a delicious and hearty soup that still has texture. It can be blended if preferred, but you will need to change the name!

Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve. Add the squash to the pan and stir well, then pour in the stock. At this point, add the rice and give it a really good stir. If it looks a bit dry, you can add a splash of water here. Butternut squash and closely related pumpkin, makes for delicious, vibrant soup: sweet, savoury and rich in body and flavour.

So that’s going to wrap it up for this exceptional food squash (ed) soup! recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!