This unctuous squash soup is a real winter warmer, and with our 30 minute method it’s ready in no time. It’s also packed with nutrients; vitamin a (beta-carotene) to support healthy eyes, antioxidants for glowing skin & fibre for healthy digestion.
We hate it when recipe methods are confusing, so ours are fully detailed step-by-step for maximum efficiency when you’re cooking. If you’re comfortable in the kitchen, feel free to scan it and do it your way!
Approx 500g of Squash or Pumpkin (any variety!)
2 Veg Stock Cubes
2 Red Onions
2 Cloves of Garlic
1/4 a Teaspoon of Chilli Flakes
1 Teaspoon of Woody Herbs (Like Sage, Thyme & Rosemary, but anything you have)
A Large Saucepan
A Spoon or Spatula
A Large Blender
A Ladle to Serve
Knife & Chopping Board
- Make sure you have all the ingredients & equipment handy.
- Peel & chop the onions. Any size or shape will do.
- Put a saucepan over a medium heat with a glug of olive oil & add the chopped onions. Stir to ensure all coated with oil. They should be gently sizzling, adjust the heat if necessary.
- Peel & chop the garlic, then add to the sweating onions & stir to make sure nothing is catching.
- Now we’ll prep the squash. Peel it, (now check & stir your onions – turn them down if you need) chop it in half and remove the seeds, (check your onions again!) then chop into rough 2cm cubes.
- Stir your onions – they should be translucent by now.
- Fill the kettle & turn it on.
- Add the squash cubes to the onions and season generously. It’ll take quite a lot of salt and a good twist of pepper.
- Sprinkle with your chilli and add a teaspoon (total) of the herbs – whichever you have chosen to use.
- Add the stock cubes then add enough boiling water to cover the squash. Stir gently and leave to cook at a gentle boil.
- After 10 minutes, add your cashews to the mixture.
- Cook for a further 10 minutes or until the squash is soft (you can poke a fork into it easily).
- When soft, carefully ladle everything into your blender. Whizz until its smooth & golden. Be careful when blending hot things, depending on your blender you may want to pause it and release the pressure half way through.
- Taste the soup – chances are it’ll need some extra seasoning, so add salt & pepper to your taste. Ours needed lots!
- Serve and drizzle with extra virgin olive oil and some seeds if you have them. Enjoy with a hunk of sourdough for a warming, comforting winter supper.