Squash Soup

This recipe is taken from:

 

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Ingredients

  • 500ml (16fl oz) vegetable stock
  • 750g (1lb 10 oz) squash, cut into cubes
  • 2 red onions, chopped
  • 2 garlic cloves, halved
  • 60ml (2fl oz) live yogurt
  • 1/4 tsp ground nutmeg

Instructions

  • Put the stock and 500ml (15 fl oz) of water into a heavy based pan and bring to the boil. Add the squash, onions and garlic and return to the boil. Reduce the heat slightly and cook for 15 minutes or until the squash is smooth.
  • Drain the vegetables in a colander, reserving the liquid. Puree the squash mixture until smooth, either in a hand blender or with a hand masher (you may need to add some of the reserved liquid to make mashing a little easier).
  • Return the squash puree to the pan and stir in enough reserved liquid to reach the preferred consistency.
  • Season to taste with nutmeg and cracked black pepper.
  • Ladle the soup into bowls and pour some of the live yogurt into each bowl to create a swirl pattern on the top.
  • Sprinkle with nutmeg, serve with fresh rye bread and enjoy.

Why this is good for you

This soup is packed full of potassium, vitamins A and C, folic acid, loads of antioxidants and even some good bacteria. It's easy to make and, like all of these soups, easy on the digestive system.
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