serves 4 (or 6 if you’re a bit generous with the veg!)
1 onion, chopped
1 garlic clove, crushed
1 celery stalk, chopped
1 carrot, peeled and chopped
1kg butternut squash, peeled/deseeded and chopped
1.5 pints vegetable stock
2 teaspoons ground coriander
splash of lemon juice
- Gently soften the carrot, celery and onion and garlic in a little oil, over a low heat.
- Add the squash and stock, and simmer until the vegetables are soft – about 20-30 minutes.
- Blend the soup (with a stick blender, or in a separate processor) – you may need to let it cool first, depending on your blender.
- Add the coriander and lemon juice, plus seasoning to taste, and reheat to serve.
And… that’s it! Top marks for simplicity, really – I got thrown by not having to roast the bnut first!
It does seem to be a lot of coriander, and indeed I found it a bit… fragrant? So in future I’d much about with that, maybe try some different herbs. I improved the flavour a LOT with the addition of chilli flakes, it has to be said!