Even I get tired of cooking sometimes, especially January when the excess of December is still fresh in mind. That is why soup is a perfect excuse – Healthy eating disguising a bit of laziness!
I like to add some interest and the ground cuimin adds a lovely flavour and topped with chives and crispy onions brings this recipe to delicious heights. Fully of the goodness of the squash and spices and perfect to bring to work.
Makes enough for 4
1 butter nut squash peeled and chopped
1 medium onion chopped
2 tbsp oil
1 oz butter
1 tbsp cuimin seed ground
1/2 block of coconut dissolved with 1 pint of stock or 200ml coconut milk from tin
1 stock cube made up to one pint.
Chopped chives and crispy onions to serve
Heat 2 tbsp oil in a medium pan
Add the onion and sweat with the lid on for about 3 minutes
Add the ground cuimin seed, butter nut squash and the butter
Stir to mix and coat the veg with the butter as it melts.
Put lid on and cook for about 7 minutes on a medium heat to sweat the veg
Add the stock mixed with the coconut and cook until the veg is tender
Puree, taste for seasoning and serve with chopped chives and onions on top.