Corn and Squash Soup
This soup just says “hey, autumn come on in!”.
1 butternut squash (or similar), peeled and diced
2 tablespoon olive or vegetable oil
1 large onion, chopped
1 jalapeno chilli, chopped (or ½ teaspoon dried chilli flakes)
2 cloves garlic, crushed
1 heaped teaspoon cumin seeds
1 tablespoon dried oregano
Salt and pepper
Large tin of sweetcorn or the kernels from 2 corn cobs
Tablespoon coriander (cilantro)
2 large tomatoes, chopped
1 litre/35 fl oz vegetable stock
Heat the oil in a pan and add the onions, squash, chilli, garlic, cumin and oregano. Cook for about ten minutes on a low heat. Add the stock, tomatoes, corn, coriander and season with salt and pepper. Bring to the boil and then turn down the heat to simmer for twenty minutes until the squash is tender.
Use pumpkin instead of squash.
This also works with sweet potatoes instead of squash.
If you like it hotter, double the chilli.
If you don’t like coriander replace it with parsley.
The fresh tomatoes can be replaced with a tin of tomatoes, drained.
Practically pagan COOKING by Rachel Patterson