This recipe is an adaption of one of my favourite Hugh Fearnley-Whittingstall, River Cottage recipes; ‘Nut Butter, Butternut Squash Soup’. While I love it, it is pretty heavy on the calorie count and although nut oils are good for you in so many ways, they are high in omega 6 which isn’t so great for your brain. So I’ve tweaked the recipe to make it more of a brain food soup.
2 Butternut Squash
1 kg Carrots
2 Vegetable stock cubes
2 tsp Paprika
2 tsp Dried Rosemary
1 tsp Hot Chilli Powder
1 tsp Ground Ginger
800ml of Boiling Water
EQUIPMENT : Peeler, Sharp knife, Chopping board, Measuring jug, Stock pot, Stick blender / Food processor, Small containers (for storing / freezing the remainder).
1. Peel and cut the butternut squash into 1cm x 1cm cubes removing the seeds.
2. Peel and cut the carrots into 1cm rounds.
3. Place butternut squash and carrot pieces into a large stockpot or pan.
4. Put the vegetable stock cubes into a measuring jug along with the 2 tsp of dried Rosemary.
5. Boil a kettle with at least 800ml of water and add 400ml to the measuring jug. Stir until the stock cubes are fully dissolved.
6. Add the contents of the measuring jug to the stock pot or pan followed by a further 400ml of water.
7. Stir in the Hot Chilli Powder, Ground Ginger and Paprika.
8. Bring to the boil and reduce to a simmer, put the lid on the pan and cook for 40-45minutes or until the vegetable cubes are soft, stirring occasionally.
9. Once the vegetable cubes are soft remove from the heat and blend until smooth.
10. Serve with fresh bread.Enjoy!