I want autumn colour from the food cupboard too, so what could be better than a bowl of golden soup?
2½ pints of vegetable stock
1 large butternut squash
2 large red onions
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.
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.