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Autumn is in the air!
The weather is getting noticeably chillier and the nights are going to start drawing in. At times like this, it is nice to have a simple and warming recipe to warm you up and help you feel cozy. Our Spicy Squash Soup is perfect for this. Packed full of flavour and goodness is it a tasty treat that is good for you too!
Our Garden Blogger Annie recently visited Cath at the Welsh House Green Grafters allotment plot in Harborne Birmingham. The group use this plot to interact with the surrounding communities and give the residents a place to come and socialise as well as the opportunity to grow their own food. Annie was lucky enough to be gifted a couple of their tasty looking Butternut Squashes that they have started harvesting. Determined to put it to good use, Annie cooked up a delicious batch of Spicy Squash Soup!
Whether you have a squash harvest of your own or you want to try out some of the interesting squashes stocked in the supermarkets right now, this is the perfect recipe for cooking up those Autumn flavours.
Splash of olive oil
1 medium squash approx. 650g peeled and chopped
2 medium onions
1 carrot
3 medium potatoes peeled and cubed
1/2 tsp chilli flakes
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 inch ginger peeled and chopped
2 garlic cloves crushed and chopped
500ml chicken stock
Salt and pepper to taste
Shop bought pumpkin seeds to sprinkle on finished soup
1) Heat up olive oil in a saucepan on a medium heat then add the onions. Cook the onions until they are really dark golden brown and sticky looking. This can take a while. Keep them moving regularly to stop them from sticking and burning.
2) Combine the garlic, ginger, chilli, cumin and coriander with a little water in a mug or small bowl.
3) Add the spice mixture to the onions, heat for a further 5 minutes
4) Add the chopped squash, carrots and potatoes and toss over the heat until combined with the onions and spice mixture and slightly golden on the edges.
5) Add your stock. Bring to the boil then allow to simmer on a reduced heat for 30 minutes.
6) Allow the saucepan of soup to cool.
7) Add the soup in batches to a blender and blend until smooth.
8) Reheat just before serving, adding a sprinkling of pumpkin seeds.
Click below to download your printable recipe card.
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