I’m having a bit of a love affair with butternut squash at the moment. I love to slice them in half and roast them before eating the now soft and sweet flesh with some salt and pepper — honestly, that’s my lunch sorted. But I’m also chopping them into chunks and shoving them in with curries, soups, chilli, everything. Honestly, the next few weeks are pretty much going to be be Spot the Butternut Squash.
This Chunky Moroccan Soup is something you make on the weekend, devour a bowl of immediately (smells too good to resist) and then keep in the fridge or freezer to take to lunch with you in the week. Requires a bit of standing at a pot and stirring, but it’s so worth it. Utterly delicious.
- 1 small butternut squash
- 1 red onion
- 1 garlic clove
- 200ml vegetable stock
- A can of chopped tomatoes
- A can of chickpeas
- 150g of sweetcorn
- Parsley or coriander, to garnish
- Peel and dice the squash, discarding the seeds, and slice the red onion. Fry in a non-stick saucepan with the crushed garlic clove for 10 minutes, until the squash is just starting to go soft
- Add the vegetable stock, a can of chopped tomatoes, a can of drained chickpeas, 150g of sweetcorn, two teaspoons of ground cumin and some salt and pepper
- Bring to the boil, then leave to simmer gently for 10 to 15 minutes, until the liquid has reduced and the soup has thickened
- Take a few big ladles and add them to soup bowls. Garnish with parsley or coriander.