Gluten & Dairy Free

Serves :

4

I love this recipe, it comes from my all time favourite soup recipe book, Super Duper Soups by Michael Van Straten, it is gently spiced and very creamy and is allegedly a great aphrodisiac!

RECIPES TITLE :

Squash, Ginger and Turmeric soup

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Ingredients :

• 1 onion chopped
• 2 cloves garlic crushed
• 2.5cm fresh ginger grated
• 1 tsp turmeric
• 1 tsp curry powder
• 700gms squash (butternut or onion squash are good ones)
• 250ml coconut milk
• 1 litre vegetable stock

Instructions :

1. Put a small amount of the stock into a large pan, add the onion and cook for 5 minutes.
2. Add the garlic and ginger and cook for 2 more mins then stir in the spices, the remaining stock and all of the squash.
3. Bring to a simmer and cook for about 10 mins.
4. Stir in the coconut milk and whiz in a blender.
5. Cooks note – Don’t peel the Butternut squash, the skin adds to the richness of the soup. I rarely peel anything if I can help it, most of the goodness is under the skin so why throw it away….. plus I’m lazy!