Sometimes I make butter-nut squash soup with coconut milk and chilli and this is very delicious, but to-day I had a squash and no coconut milk and someone was calling round at lunch-time. I decided to make a different recipe. My friend took the first sip and said “Oh that’s delicious! What on earth have you in it anyway”?  She had a second bowl. So I thought I’d share it with you as it is also extremely quick to make.

Ingredients for 4:

1 – medium butternut squash

olive oil and or coconut oil

1 onion

pinch of grated fresh nutmeg

1 cinnamon stick

big pinch of saffron threads

sea salt and black pepper

Herb of your choice for garnish, eg coriander

Method:

Peel and de-seed the squash and cut into small pieces.  Put oil in a large saucepan on medium heat and cook onion until soft. Add the nutmeg, cinnamon and saffron and cook a couple of minutes; then add squash and sauté a further couple of minutes. Then add a pint of water and bring to the boil. Put on lid and simmer until the butter-nut squash is cooked.

Cool for a minute and then remove the cinnamon stick and blend the soup to a smooth puree.  At this stage add seasoning to taste and add more liquid to the thickness you like. Any additional liquid could be milk, coconut milk or any milk you prefer.

When serving garnish with your chopped herb.