Cauliflower And Squash Soup

Squash is officially in season and while its a nightmare to get open and the skin off this soup is very much worth it, even those pesky seeds don't go to waste. Ive added a little curry powder and turmeric to this soup but its fine without it. Just taste it first to see what you think. 

What you will need

1 small butternut squash (roughly chopped skin off)

1 small cauliflower (florets and leaves roughly chopped)

1 white onion 

2 cloves of garlic 

1 large celery stick 

1tbs olive oil 

3 cups of veggie stock 

1 can of coconut milk 

salt and pepper to season 

optional 

1tbs mild curry powder 

2tsp turmeric

First off wash and dry the seeds from the squash place on greaseproof paper with a drizzle of oil for around 20 minutes at 180fan until crunchy keep checking them. Next get your pan over medium heat and add in the onion, celery and garlic let them fry for a few minutes then add in the squash. Let this brown off in the pan this adds lots of flavour to the soup. Then go in with the cauliflower and stock and coconut milk you want to hopefully cover all the vegetables with this. Bring to the boil then leave to simmer for 20 minutes until everything is cooked through till its soft. Blend until smooth add salt and pepper to taste. If you want to add the curry and turmeric now is the time to do so, stir into the soup while its still on the heat. Serve with swirls of soy cream and sprinkles of crunchy seeds. 

I hope you enjoyed this recipe if you do decide to make it be sure to tag me on Instagram with your recreations. Speak soon Helen xx