Hearty, fill­ing su­per soups.

Friday - - Contents -

Prep time 20 mins Cook­ing time 20 mins Serves 4 750g but­ter­nut squash, diced 1 tbsp olive oil 1 onion, chopped 2 gar­lic cloves, chopped 1/2 tsp ground cumin 1/2 tsp ground co­rian­der 1 litre chicken stock 200ml cream Goat’s cheese, to serve Pump­kin seeds and brown bread, to serve 1 Boil the but­ter­nut squash in a lit­tle wa­ter un­til soft. 2 Heat the oil in a large pan and cook the onion and gar­lic un­til glossy. Add the spices and stir through. 3 Add the stock and the but­ter­nut squash. Sim­mer for 10 min­utes. 4 Re­move the pan from the heat and blend the soup. 5 Re­turn the pan to the heat, add the cream and gen­tly warm through. Sea­son to taste with salt and pep­per and serve topped with crum­bled goat’s cheese and pump­kin seeds.

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