A comforting vegetable soup, with a delicious aroma. Both vegetarian and vegan!
This simple Lebanese butternut squash soup is full of flavour and relatively easy to put together. Great for a cold winter’s day.
Servings
4
Prep time:
5min
Cook time:
50min
Difficulty:
Easy
Ingredients
- 1 butternut squash
- 1 onion
- 1 carrot
- 200g chestnut mushrooms
- 500ml vegetable stock
- 3 cloves of garlic
- 2btsp olive oil.
- 1tbsp tomato puree
- 2tsp curry powder
- 1 can of chopped tomatoes (400g)
- 1 cinnamon stick
- salt and pepper to taste
- few springs of coriander to garnish (optional)
This recipe uses curry powder- if you prefer, you can use less to make the dish more milder.
We use fresh butternut squash and carrots in this recipe- but you can also use frozen vegetables- you might need to slightly increase the cooking time slightly though as a result.
Step by Step Instructions
Step 1
First, quarter the mushrooms, peel and slice the onion, chop the garlic, and peel and slice the carrot. Set these aside.
Step 2
Next you need to prepare the butternut squash- first cut the ends of, peel, then cut in half lengthways, and scoop out the seeds. Next, cut the butternut squash into inch-sized/bite-sized pieces.
Step 3
Heat the olive oil in a pan, then add the chopped onion and garlic and cook on a low heat for around 5 minutes, stirring occasionally. The onions should be softened by then.
Step 4
Add in the curry powder, mix well to ensure the onions and garlic are completely covered, then cook for another 3 minutes to release the aromas.
Step 5
Next, add in the chopped vegetables, tomato puree, chopped tomatoes, vegetable stock and cinnamon stick. Add the salt and pepper to taste, then mix well. Turn the heat up to get the soup up to a boil, then reduce the heat to a simmer, cover and cook for around 30 minutes.
Step 6
After the 30 minutes, add the mushrooms in, mix well and cook for a final 10 minutes.
Step 7
The soup is then ready to serve. If using, remove the coriander leaves from the stalks, and garnish. Enjoy!
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