Winter nourishing Squash Soup
Ingredients
- 1 tbsp olive oil
- 25 grams butter
- 1 Leek, chopped
- 1 red onion, diced
- 2 garlic cloves, chopped
- 1 kg squash, diced with skin on
- 2 tsp ground cumin
- 750 ml vegetable stock
- 100 grams buckwheat grouts
- 1 tin cannellini beans, drained
Instructions
- Wash the squash. Chop into cubes with a sharp knife.
- Chop the leek, dice the onion and grate / chop the garlic cloves.
- Heat the olive oil and butter in a large pan. Add the diced squash and cover with the lid to allow to sweat for 5 mins.
- Add the leeks, onion and garlic. Stir, cover and allow to sweat for 5 mins until the leeks and onion are soft.
- Add the ground cumin, stock and buckwheat grouts and allow to simmer for 20 minutes until the vegetables are soft and the buckwheat has fluffed up.
- Add the tin of cannellini beans and heat through for a further 5 minutes.
- Serve with some Gut nourishing bread for a deliciously filling lunch. Enjoy!