I just had to give you this recipe for a warming spicy butternut soup. It’s golden glow will cheer you from the inside out making it the ideal fix on damp wintery days. Added to that it’s cheap as chips and all the ingredients are readily available in your local supermarket.

Serves: 4
Preparation &  Cooking Time: 40 minutes
Effort Level: Easy
Shelf Life: 3 days in fridge. 3 months in freezer

Ingredients:
1 medium butternut squash
40g fresh ginger root
4 fat garlic cloves
1 tbsp ground cumin
1 tsp turmeric
2 tbsp sunflower oil
Salt & pepper

Equipment:
Chopping board & sharp knife
Food processor
Vegetable peeler
Blender stick or liquidiser
Medium saucepan

Here’s What You Do.
Fill the kettle and put on to boil.

Meanwhile, peel and roughly chop the butternut squash into smallish chunks and put aside.

Peel and roughly slice the ginger and garlic and blitz to a paste in the processor (add a little oil if necessary).

Pour 2 tbsp sunflower oil into the saucepan, add the pureed ginger and garlic, the turmeric and cumin and fry gently over a medium heat for 2 minutes.

Next throw in the butternut squash and cover with boiling water from the kettle – (approx 1 litre). Bring to the boil then reduce to a gentle simmer for 30 minutes.

Blitz the soup with a blender stick or liquidiser, failing that tip the whole lot back into the processor and blitz well. It won’t be as smooth but it’ll still taste good. Season with salt and pepper.

Serve and enjoy!