A deliciously easy recipe that doesn’t involve much thought – even my kids eat this!
Oil of choice
2 chopped onions
2 chopped carrots
1 chopped fresh chilli or chilli flakes (not essential)
Sprinkling of ground cumin, thyme and ground coriander (for butternut squash)
1 butternut squash
Handful of coriander
800ml vegetable stock
1 tbsp double cream (plus extra for drizzling)
Preheat the oven to 180ºC and add 2cm chunks of butternut squash drizzled in oil, ground cumin, ground coriander and thyme. Roast for roughly 20-25 mins. Or airfry if you prefer!
Meanwhile, chop the onions, carrots and coriander stalks (set the leaves aside to use on top) and add to a deep pan with oil on a medium heat. Add the fresh chilli/chilli flakes if using (if making it to eat with kids, I use the chilli as a garnish on the adult portions instead).
Once softened, add the butternut squash, mix it all in, then add the stock. Bring it to the boil, then let it simmer with the lid on for 25 minutes. Turn off the heat and blitz – we use a simple hand blender.
Add a tbsp of cream, stir in and serve with a sprinkle of coriander leaves (and chilli if you fancy). It’s also amazing with homemade breadcrumbs – just tear up the ends of a loaf of bread, mix with oil and garlic powder and stick in the oven at 180 degrees (preferably while the butternut squash is cooking) for 12 minutes.
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