Orange Marmalade From Spain
Make this silky butternut squash soup for a satisfying veggie lunch. It's simple to whip up and only needs a handful of ingredients. Finish with toasted seeds and a swirl of Greek yogurt
INGREDIENT :
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 medium butternut squash (about 1kg whole), peeled, deseeded and chopped into 2cm pieces
- 750 ml vegetable stock (gluten-free as required)
- 2 tbsp pumpkin or washed and dried squash seeds
- 4 tbsp Greek yogurt or crème fraîche
- chives, chopped
RECIPE DIRECTION :
- Heat the oil in a large saucepan and fry the onion with a pinch of salt for 10 minutes until translucent. Stir in the garlic and fry for a minute more until fragrant. Stir in the squash pieces, and cover with a lid. Cook for 5-8 minutes until just starting to soften, add the stock and bring to a simmer. Cook for 10-15 minutes, covered, until the squash is tender.
- Remove the soup from the heat, blend with a stick blender until smooth, and season well.
- Toast the seeds in a dry frying pan over a medium heat until starting to crack and sizzle. Transfer to a plate.
- Ladle the soup into warmed bowls and add a swirl of yogurt to each. Top with the seeds, chives and a crack more black pepper.
