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‘Flu-Busting Butternut Squash Soup

February 15, 2015

Simple winter warmer Picture © Fiona Lochhead

When ill, the last thing you feel like doing is cooking. Then again, it’s not like you feel like eating either, so the difficult bit comes when your appetite returns but your energy levels absolutely don’t. This is when soup really comes into its own. Grab stuff, throw it in a pan, add water and leave alone until it soups itself.

That’s not always the most exciting of meals, though. So here’s a tangy, spicy ‘flu-buster soup for you, packed with vitamin C and traditional cold remedies and sweet and rich with butternut squash. If nothing else, the colour is bound to cheer you up!


Begone, O virus vile!!

  1. 1 tbsp olive oil
  2. 1 tbsp butter (optional)
  3. 2 tsp cumin seeds
  4. 2 tsp ground coriander
  5. 2 tspt garam masala
  6. 1 inch fresh ginger, peeled & chopped
  7. 1 stick celery
  8. 1 x small red onion
  9. 3 x small potatoes, quartered
  10. 1 small butternut squash, peeled & chopped
  11. Juice of 1/2 small lime
  12. 1 litre veg stock
  13. 1 tsp lime pickle
  14. Fresh coriander (optional)


Heat oil over high/medium heat and add spices. Warm until aromatic.

Add ginger, celery and onion. Cook until softened.

Add potatoes and squash. Coat well in spices. Add butter (or not).

Pour over stock and bring to the boil. Reduce heat and bubble away for 30 mins or so – until veg is softened

Add lime juice and lime pickle

Whizz soup in a food mixer until smooth. Serve with sprigs of fresh coriander and some good bread.


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