Ingredients
2½ pints of vegetable stock
1 large butternut squash
2 large red onions
crushed garlic
3/4 carrots
2 sweet potatoes,
Cumin, turmeric, coriander, chilli flakes & natural sea salt, season to your own taste.
2 tbspns Tahini &
a tin of Coconut Milk
☆☆☆☆☆☆☆☆
Cut the butternut squash in half, deseed, and roast until soft. The flesh is then easily scooped out of the skin for the soup.
Par boil the chopped sweet potatoes & carrots.
Cook the onions & garlic in your preferred oil until it begins to turn brown.
Add the veg stock to the onions, then the par boiled root veg, finally add the squash, along with seasonings and the tahini. I put my mine in the Slow Cooker and leave it for several hours, but it will take about 30mins on top of the cooker. If you have a stick blender, blend smooth when finished, and then add the tin of creamy coconut milk at the very end.
A bowl of steaming golden soup, topped with chopped parsley and grated Parmesan cheese.
Thank you for the lovely comments on my previous post - they cheered me up. I am pleased to say that my wrist & hand are now slowly making progress. I always read & appreciate every message received from you all.
Smashing post Rosemary. I love all the sharing of tried and tested recipes.Glad you're on the mend too.
ReplyDeleteThanks - I am really grateful that my wrist is feeling so much better than it was.
DeleteHello Rosemary, Some nourishing soup is just what you need to speed your recovery. Butternut squash is so good just plain that I would hesitate to subject it to further processing. I do have a can of pumpkin pulp here, so I might invent a variation of this recipe, as soon as the first really cool weather arrives.
ReplyDelete--Jim
Hello Jim - butternut is my favourite squash, but I must admit that I have never tried pumpkin from a can.
DeleteGood that you are making progress That soup sounds delicious. I’m off to get a squash and some coconut milk :) B x
ReplyDeleteHope you enjoy Barbara.
DeleteDearest Rosemary,
ReplyDeleteThat is indeed a delicious recipe and your photo with the added Parmesan cheese looks magazine worthy!
So glad to read you're making progress with your wrist and hand!
Hugs,
Mariette
Dear Mariette - it really is a very tasty, nutritious soup. Thanks for your good wishes, I really did appreciate them.
Delete💞
DeleteThanks. I don't eat meat, but vegetable soup often seems too skimpy. I will follow your suggested recipe and try to come up with a bulky, life enhancing soup.
ReplyDeleteI do hope that if you try it then you find it to your liking. Perhaps if you do not blitz it very much then that would keep it bulky for you.
DeleteKeep on healing! The soup will definitely help!
ReplyDeleteSomehow soup is a great comfort food I think.
DeleteDear Rosemary,
ReplyDeleteWith so many healthy ingredients your soup must be super delicious.
And, it looks like your wrist is healing. You must have visited the monkey to create such a colorful and happy image. Great to see you back.
Dear Gina - we really love all of these flavour combinations.
DeleteThese are some of the graphics that you can now find on new monkey which I am endeavouring to slowly get my head around. It is now just a matter of weeks before old monkey disappears.
Autumn is the time for soups to be sure. For dinner tonight we are planning a cream of cauliflower soup, and Miriam is going to make bread. It will be a treat! Glad to hear that your injury is healing well, Rosemary. Soon you will be back to normal. We see dire reports of the explosion of Covid cases in Britain so I hope it is not rampant where you live. Stay well and stay safe.
ReplyDeleteCream of cauliflower soup sounds lovely too - homemade bread and a bowl of soup is very comforting.
DeleteI live in the southwest of the country and for some reason the virus situation has been very low here all of the time, so I am in the bottom tier, and long may that continue.
Here we're getting past the peak of the colours for fall, but there are some that are late turning trees.
ReplyDeleteI think the our colours will be here until halfway through November before they finally drop.
DeleteSoup looks nice. It's been a fantastic autumn this year- vivid colours and long lasting leaves. Sometimes they just start to change colour then a big gale blows most of them off.
ReplyDeleteSame with us here - autumn arrived late but the colours are lovely.
DeleteThe soup season is now upon us. I'm sure I've made something vaguely similar to your recipe, though in truth I usually just use whatever I happen to have in store and hope for the best. It usually seems to work out.
ReplyDeleteI partially made this soup up by using whatever I could find, but it was really nourishing and tasty. Soup is something that you can always play around with and make it your own.
DeleteSo pleased you have improved Rosemary.
ReplyDeleteI hurt my back, muscle I expect so sitting down trying to get comfortable using my iPad :)
The soup looks delicious.
TKe care and nice to see a post from you once again..
Really sorry to learn that Margaret - please take care yourself.
DeleteWe had an abundance of butternut squash from the garden this year. Your soup sounds wonderful and I'm looking forward to making it soon.
ReplyDeleteEnjoy - butternut is my favourite squash - lucky you having so many. I like it cubed, then simply roasted until slight caramalised, and then liberally sprinkled with parmesan cheese.
DeleteSounds delicious. Bit warm for it here now. Enjoy.
ReplyDeleteIt is really tasty - I love it.
DeleteOh that sounds wonderful . We are back at home and the first cold front has blown it. I may just give this a try. Thanks.
ReplyDeleteIf you make it then I do hope that you enjoy.
DeleteSo good to read that your wrist is getting better! And your lovely recipe makes my mouth water - I will copy it and try it (as a surprise for the Flying Dutchman, who will arrive on the last day of October (if they let him in... )
ReplyDeleteSo: I wish you further good healing! Britta
Thank you for your further good healing wishes Britta - slowly, slowly, it is improving.
DeleteNow, I am intrigued - who is the Flying Dutchman?
I have started making soups. I adapted a borscht recipe with beetroot, and actually added split dried peas. It sounds a bit funny but it was a lovely soup!
ReplyDeleteIt is really good to see you back again Jenny - I am eating far less meat, but there are so many tasty, healthy, alternatives available to us these days. Split peas, lentils, and beetroot are also in regular use from my cupboard too.
DeleteI have two butternut squash tucked away. I know what I'm going to do with one of them. Thank you for the recipe.
ReplyDeleteI believe it to be a very nutritious soup but also tasty and satisfying - hope you do too.
DeleteSoup season has come. Delicious, wholesome soup heals both soul and body. The name ”butternut squash” is new to me, but it looks like our squash in different shape. Good for you that you are on the recovery to be able to use PC. Take care of yourself, Rosemary.
ReplyDeleteYoko
Dear Yoko - butternut squash does have a very distinctive flavour and a much firmer flesh than most other squashes. It is called butternut, I believe, because it does have a distinctly nutty flavour.
DeleteThank you Yoko - although not 100﹪ my wrist is slowly getting much better.
Welcome back! Two emissions in less than week (I believe!)! Fabulous!
ReplyDeleteI love soups. My new mission is to follow a Jacques Pepin simple version of Leek Soup - maybe this weekend! Yours will require another trip to the store for the squash and coconut milk! Congratulations on your speedy recovery, Rosemary!
Mary in Oregon
Dear Mary - it is such a relief to be pain free again, and almost back to normal.
DeleteI love soup too, hope you enjoy your Leek soup and hopefully some butternut squash and coconut milk soup later in the week.