Sue’s Spicy Squash Soup

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This makes a lovely warming and inexpensive lunch or dinner.

You can serve with cream and coriander leaves for a special meal. Wonderful with crusty bread, pate, cheese and salad. Add more or less spice according to your taste. Freezes well.

Serves 6 – 8
Vegetarian
15 minutes to prepare and 1 hour to cook
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Ingredients

• 2 onions
• 3 garlic cloves
• 2 celery sticks
• 4 pints vegetable stock
• 1 squash (or two halves such as butternut, crown prince etc)
• 2 sweet potatoes
• 1 large parsnip
• 1 tsp cumin seeds
• 1 tsp Cayenne pepper
• Half a tsp Chilli powder
• 1 tsp turmeric
• 1 cup red lentils or split peas
• salt and pepper

Method

1. Chop and fry onions for 10 mins with the cumin seeds
2. As the onion turns golden, add garlic and celery and cook for 5 more mins
3. Add all the other ingredients and bring to the boil
4. Simmer for up to an hour until all veg are soft
5. Blend the soup