Last week while doing the weekly shop I was thinking about the joys of Saturday lunch, trying to find a meal that all four of us can eat which is also quick and easy to prepare. The change in the season has already had a large impact on the food I am cooking, the slow cooker is out for so many meals from Caribbean chicken to sausage casserole.
Then I walked past the humble butternut squash it's sweet so the boys would like it and they do so love soup add a bit of spice to make the husband happy.
The soup bowls were empty and in ATM words it was lovely mummy so the recipe is as follows, you may want to increase the spices, I was trying to make sure it was OK for a 3 and 4 year old.
1 butternut squash peeled and cut into chunks
1 red onion peeled and cut into chunks
2 cloves of garlic whole and skin on
1 medium potato peeled and cut into chunks
1 tsp cumin
1 tsp coriander
1/2 tsp chili powder
1 tbsp olive oil
1 litre of vegetable stock
Heat the oven to 200 ours is not fan assisted.
Peel and chop the butternut squash, potato and red onion.
Mix the cumin, coriander and chili with the olive oil and pour over and mix with the potatoes, butternut squash, red onion and garlic put into a roasting tin and roast in the oven until the potatoes and squash are cooked through it took ours about 35 mins. I did it so they were slightly caramelised to add to the flavour.
I gently heated the stock on the hob when the veggies are cooked add to the stock I squeezed the garlic out of its skin as it had gone all sweet and blitz everything with a hand held blender.
Add more stock if a little thick and taste to see if you need a little more spice.
As mentioned I did it on the mild side for the children and they like a thick soup.
We served ours with homemade cheese scones.
I have added a picture below, it's from the boys plate which was very soon empty.