It’s that time of year where all I want to consume is hot food. It’s too cold to consider anything else. But hot food for breakfast, lunch and dinner can sometimes be a bit of a challenge, especially if time is an issue. Lately, I’ve been getting into making my own soups. I find the process super simple and actually quite cathartic. It’s cooking for myself with minimal hassle. Added bonus? I can eat it for lunch AND dinner if I please!
The latest recipe was inspired my recent trip to New York when having dinner at The Plaza hotel’s food court. It was a perfect warming dinner and I enjoyed it so much that I came home and got straight to recreating. I hope you enjoy it as much as I do.
Makes approx 4 portions
- 1litre of vegetable stock
- 1 large butternut squash
- 2 medium sized potatoes
- 1 onion
- Olive oil
- tsp of nutmeg
- 50g pumpkin seeds
- black pepper and sea salt
- Turn the oven on to 180º
- Peel and chop the butternut squash and remove all seeds; peel and chop the potatoes and onion
- Add a tsp of olive oil to a large saucepan and allow to warm, add the onions and fry off until lightly brown.
- Add in the butternut squash and the potatoes and fry off for 5 minutes
- Add in the vegetable stock, tsp of nutmeg, pinch of salt and good dose of black pepper and bring to the boil. Once boiled simmer for 25 minutes or until the vegetables are soft.
- Meanwhile, line a roasting tray with baking parchment and pour in the pumpkin seeds coat in olive oil and sea salt (great to experiment with other flavours too such as chillies and herbs). Place in the oven for 15 minutes until golden brown
- Drain the majority of the liquid from the pan (you’ll want at least a ladle spoon of liquid left) and puree with a blender/puree function.
- Pour into bowls and reheat if necessary. To serve, sprinkle over a tablespoon of pumpkin seeds.
Top tip: want to take some to work? We really love the Sistema soup pots, they’re so convenient- you just pop the steam lid and pop in the microwave for 3 minutes, no mess, no fuss.