1 large butternut squash, peeled, de-seeded and roughly chopped
2 eating apples, peeled, cored and roughly chopped
1 onion or 3 sticks celery, roughly chopped
2 tsp ground nutmeg (allspice, cumin, turmeric or curry powder all work well here, too)
1 tin coconut milk (400ml) + 1 tin of water or stock
salt & pepper
optional, to serve: more coconut milk or single cream, finely chopped fresh herbs like rosemary, mint, coriander or parsley
Veg Portions / Serving:
Recipe created for Veg Power by Claire Wright. Food photography by Claire Wright | addsomeveg.com
Claire Wright from addsomeveg.com shares 3 simple ways to prepare squash that the whole family will enjoy.
This squash and apple soup is really sweet and silky smooth – an easy way to feed it to kids and adults alike. Squash is a vegetable my daughter really doesn’t enjoy roasted, but serve her a bowl of this soup and she will put it away in minutes and ask for more!
Place the squash pieces, apple, celery or onion and nutmeg in a large saucepan. Pour in the coconut milk and refill the coconut milk tin with water or stock, pouring it in to just cover the veg (you can always add more after blitzing to thin it out, so best to go with too little liquid now than too much). Bring to the boil, then simmer and cover with a lid, leaving to bubble away for about 20 mins, or until the veg is soft (try poking a piece of squash with a sharp knife – if it feels soft, it’s ready). Blitz with a hand held blender or carefully blend in a food processor or blender in batches. Serve hot with a little coconut milk or single cream stirred in and fresh herbs scattered over, if you like.
Kids in the kitchen:
Prep the veg and fruit, then get the kids to chuck it all in the saucepan for you and add the spices and coconut milk. Let them fill the tin back up and pour it in. When the soup is ready, show them how to carefully blitz it with the hand blender (watch out, the hot soup can spurt so it’s sometimes best to do this when it’s cooled down). Let them choose what they want to add to theirs, stir in the coconut milk or cream, and chop the herbs with scissors over their bowl.
Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.