I haven’t included a photo here because, well, soup is soup, in varying shades of brown, possibly reddish to maybe orange – its difficult to make satisfying photographs of it, perhaps I’ll get more creative and do some ingredient shots, but anyway, that’s as maybe they sure do taste good.
- 1kg butternut squash (a whole medium-sized one)
- 250gms sweet potato
- 250gms carrots
- 500ml vegetable or chicken stock (or a wheat flour/onion/garlic free stock cube)
- 1tspn ground ginger
- 1tspn ground coriander
- sprinkling of nutmeg
- black pepper and salt to taste
1. Peel squash and cut into 2cm cubes removing the seeds as you do so
2. Cut sweet potato and carrots into similar sized pieces (peel the sweet potato if you like but – unlike the squash, sweet potato peel is edible)
3. If you can, roast the vegetable with a sprinkling of garlic oil (I like to save energy costs by roasting when I do a chicken). Otherwise simmer for 20 mins, until soft and use the water for the stock.
4. If you have roasted the vegetables, add 500ml stock otherwise leave the vegetables in their cooking water and, in either case, liquidise until smooth.
FODMAPS: The only questionable item might be the stock cube – I have found the absolutely cheapest Sainsbury’s chick stock cubes show no flour, garlic or onion on their ingredients (though they do show ‘flavourings’ which can contain garlic) these have so far been OK for Delia.