Squash and Cauliflower Soup (WF, GF, DF)
Sunday 23rd October 2016
A delicious warming autumnal soup recipe. This is smooth, spicy, and has a gentle sweetness. Additionally you can use most varieties of squash or even substitute the squash for sweet potato.
Delicious with a slice of warmed sourdough and butter.
- 2tbsp coconut oil
- 1 large butternut squash
- 2 large leeks
- 1 medium-large cauliflower
- 3 large cloves garlic of 4-5 small
- 1 litre vegetable bouillon
- 1 400ml can coconut milk
- 3 star anise
- 4 cardamom pods
- 1/3 tsp cinnamon powder
- good grind of black pepper
- Juice of 1 lime or lemon
- Handful roughly chopped cashews
- Handful pinenuts
- Handful pumpkin seeds
- Handful sesame seeds
- 100g chopped chorizo
- Roughly chopped parsley
- Drizzle extra virgin olive oil
Sauté the leeks in the olive oil until soft, add the garlic and sauté for another two minutes. Add the squash and cauliflower cut into chunks/florets. Then pour over the bouillon along with the spices then allow to simmer. When the veg are soft, add the coconut milk and lime/lemon juice. Simmer for another five minutes before removing the star anise and cardamom pods.
Transfer into a food processor or blender and blitz until smooth. You will most likely have to do this in batches. You could also use a hand blender if it is powerful enough to make a smooth soup.
If you are adding nuts or seeds as a topping, dry roast these in a frying pan until lightly browned and giving a delicious nutty aroma. Similarly if you choose chorizo then fry this until lightly crispy.
Serve the soup drizzled with olive oil and topped with your choice of topping.