Butternut squash is both healthy and tasty, and is also relatively cheap. Using it in this super quick and easy soup is a cunning way to make a meal in minutes. Adding the hemp seeds at the end adds some omega 3 and amino acids to a soup that is already bursting with vitamin A.
1 tablespoon olive oil
1 medium onion
1 clove garlic
400g butternut squash
500ml vegetable stock
¼ teaspoon ground coriander
⅙ teaspoon ground cayenne pepper
2 teaspoons sour cream OR natural yogurt
fresh ground black pepper
fresh or dried herbs
shelled hemp seeds
bread to serve
Finely chop the onion and sauté it in the oil for 5 minutes. Add the chopped garlic and sweat for a further minute. Dice the butternut squash and add to the onions. Add the vegetable stock and bring to the boil. Once it has reached boiling point turn the heat down so that the soup is left to simmer. Add the ground coriander and cayenne pepper, and leave to simmer for 20 to 25 minutes until the squash is soft.
Use an electric blender to blend the soup until it is creamy and smooth.
The soup is delicious on its own, but can be made that little bit more special and elegant by adding a dash of sour cream or natural yogurt and a scattering of herbs and hemp seeds on top when serving.