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.
Options
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.
Recipe from:
Practically pagan COOKING by Rachel Patterson
A book to take you through the seasons. Cooking with produce when it is at its best (and cheapest). Recipes for all, with menu ideas to reflect the energy of each month of the year. Family style, no fuss cooking to nourish the body, spirit and soul. 12 sections with recipes for each month to reflect the product that is in season, which include; meat main, vegetarian/vegan main, soups, standard and vegan desserts, bread and of course...cake; both standard and vegan cake options.
