Preparation time: 15 minutes
Cooking time: 30 minutes
This soup started life as Fridge Treasure at the end of the Christmas and New Year festivities - i.e it was made from leftovers in the chiller drawer! With all soup recipes, quantities are approximate and there really is little that can go wrong. I’m not say ‘nothing’ can go wrong as there is blending, presumably with a piece of equipment, involved....
• 1 onion
• 2 sticks celery
• Half a butternut squash
• Half a celeriac
• 1 tbsp olive oil
• 1 tsp ground cumin
• Water or stock
• A little milk (optional)
1. Prepare the veg and dice the onion. Finely chop the celery. Seed, peel and dice the squash. Peeling celeriac, especially at the root end, is easiest with a knife. If the bulb has soil between the roots brush that away before preparing the veg to keep the flesh clean. Dice the celeriac into roughly the same size pieces as the squash.
2. Gently heat a saucepan, add the oil, the onion and celery and the cumin, stir, cover and cook over a low heat for about 5 minutes, stirring occasionally to stop the onion from browning.
3. Add the remaining veg and sufficient water or stock to cover, and some salt and pepper. Cover, bring to the boil, stir and simmer for about 20 minutes or until the squash is tender. Cool slightly then blend until smooth (that’s the only bit that can really go wrong, if you don’t put the lid on the blender or processor or wave your stabmix about!)
4. Return the soup to the pan, adding milk or water if it is thicker than you like. Reheat if necessary, season to taste and serve - use a few pumpkin seeds as garnish if you wish.