Butternut Squash and Coriander

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

  1. Gently soften the carrot, celery and onion and garlic in a little oil, over a low heat.
  2. Add the squash and stock, and simmer until the vegetables are soft – about 20-30 minutes.
  3. Blend the soup (with a stick blender, or in a separate processor) – you may need to let it cool first, depending on your blender.
  4. 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!

Freezes well.

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