So after a lot of restaurant food over the last month, I wanted some home cooked food (with a bit of a twist) badly. I also have my new best friend Belinda (the blender) and she is a whizz! So without further ado, here’s the recipe for a delicious healthy soup!
This will make 2 small bowls of soup (or one giant one) double the recipe if you need to make more.
1/2 a butternut squash
2 x cups chicken stock
1 x onion
1/2 cup milk
1 x tablespoon of butter
2 x cloves of garlic
1/2 tsp cumin seeds
1/3 tsp hot chilli powder
pinch of salt
pinch of black pepper
And this is how you make it:
- Preheat your oven to 200 degrees celsius.
- Slice the butternut squash into inch thick rings, lightly brush with a little olive oil (optional) and bake for 20 mins.
- Whilst the squash is in the oven, pop the butter in a frying pan on a gentle heat, chop the onions and crush the garlic and add them in, stir until they are soft.
- Sprinkle in the spices and the salt & pepper and leave that to gently fry for a couple of minutes.
- By now the butternut squash should be about ready, so take the pan off the heat (we don’t want that burning) and take the butternut squash out of the oven.
- While that cools a little get your very own Belinda or juicer ready and get some milk out of the fridge.
- Chop the skins off the butternut squash and cut the squash into chunks (it doesn’t have to be even) and add them into the pan.
- Add a cup full of chicken stock to the pan.
- Pour in the milk too.
- Stir and simmer for a couple of minutes.
- Pour the whole mix into Belinda and blend away, it will need a good 5 minutes so it becomes really, really smooth.
- If the mix is too thick, add some more chicken stock and blend again.
- Serve straight from the blender into a bowl and as a garnish pop a bit of rocket on top, it gives a lovely peppery taste and works well with the spiciness.