Lunch time, Soup

Spicy butternut squash soup

 

Thanks Anna, for the suggestion, this is my all time favourite soup, it is so warming nutritious, healthy and delicious! I am making my own stock, if nothing else just to show you how easy it is, the next time you have a chicken for your Sunday roast or even just need some chicken for a dinner, have a look at what I do, it is so much cheaper and you’ll have your own homemade stock, brilliant for soups, gravy, noodles, cous-cous, rice etc.

Ingredients

For the stock-

1 whole chicken – or a left over carcass from a roast

1/2 onion

2 carrots

4 bay leaves

3 sprigs of thyme – you can use whatever herbs you like

12 peppercorns

1 tsp (teaspoon) salt

For the soup

1/2 butternut squash

1 tsp cumin

1 tsp turmeric

Method

You can use the carcass from a whole roast chicken, but I have bought a whole chicken and butchered it at home, taking off the breast, wings, thighs and legs – to use for future recipes – I have put them in the freezer to keep. You can just use a stock cube or pot if you really don’t want to do this! Use about 300ml.

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First thing get a large pan – it must fit the carcass in, put onto a low heat and without oil throw in the onions and carrots.

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Let them cook for about 4 mins shaking the pan occasionally to stop them sticking, add the carcass and leave to cook for a further 2 mins.

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Add your herbs, salt and pepper and cover with water and cover with a lid.

Bring up to the boil, then turn the temp right down, as low as you possibly can and let simmer slowly for 2 hours.

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While that’s simmering cut up your butternut squash into wedges (don’t worry about peeling it) put into a roasting pan with a little oil and rub over the spices and a little salt and pepper

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Leave to roast at 200 fan for 30 mins

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After 2 hours the chicken stock should be ready so drain through a sieve into a jug or bowl

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Keep the veggies aside and discard the onion skin and bay leaves. The carcass is really soft so be gentle and remove any excess meat (this is great in sandwiches really moist and juicy)

Put your veggies back in the pan with the butternut squash and add 300ml of the drained chicken stock

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Bring up to the boil turn down the heat and simmer for 5 mins

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Check for seasoning and blend until really smooth

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Delicious with the crusty bread rolls and butter, you can add a drizzle of cream for indulgence but it just as delicious without.

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Serves 4

Cals – 125, fat – 0.75, carbs – 21.1, protein – 3.5

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