Butternut Squash Soup
- 470g peeled and chopped butternut squash
- 245g peeled and chopped parsnip
- 170g finely chopped onion
- 1 litre vegetable stock
- 1–2 tsp ground coriander seeds
- 1–2 tsp ground yellow mustard seeds
- 1/2 tsp ground turmeric
- 1/4–1/2 tsp ground nutmeg
- 1 tbsp shelled almond butter or cashew butter
Go on you must like an easy satisfying soup. What better veg than a butternut squash to fill the gap. Cosy up to this great standby. Especially if you've have it prepared beforehand in the fridge to have as a quick lunch or light supper. Add a few slices of gluten-free bread or hummus and veggie batons and you're sorted.
Make sure you use a creamy almond butter, not the kind that includes the shell. We use it to add extra creaminess.
Bring all the ingredients except the almond butter to the boil in a large saucepan.
Simmer on a gentle boil for 15 minutes. The vegetables should be soft yet still a little firm when a knife is passed through them.
Cool down, add the almond or cashew butter and then liquidise.
Reheat again in the saucepan and serve.
Serving suggestion: Serve with a drizzle of organic soya cream or a topping of broccoli shoots and freshly made gluten-free bread of your choice.
Tony drizzles on a good-quality Irish dairy double cream just before serving and has spelt yeast bread alongside. Always use bread that is suitable for your diet. Or as in photo it goes well with homemade kale crisps.