Spicy Squash and Apple Soup from the Liberty Kitchen

There has certainly been a chill in the air in Chapelton recently as Jack Frost has arrived just as the clocks have gone back.

If you are looking for something a little more warming than just a sandwich for your packed lunch, why not try this recipe for spicy squash and apple soup from the Liberty Kitchen? Using seasonal winter vegetables, this delicious soup is comforting and sweet with a spicy kick, perfect to take in a flask to work or enjoy later at home by the fire.

For the Soup You Will Need:

1ltr vegetable stock

1/3 of a large butternut squash/pumpkin

1 x red onion

1/4 of a red chilli

4 x apples

1 x red pepper

Small piece of fresh ginger/teaspoon of ground

1tbsp coconut oil

Method:

1. Lightly fry the finely chopped onions, chilli and grated ginger in the coconut oil until soft
2. Add the remainder of the chopped vegetables and soften.
3. Add the stock and simmer for around 30 minutes then blend.
4. Squash seeds can be rinsed and lightly toasted on a baking tray with a little olive oil or coconut oil until crunchy, then sprinkle with sea salt as a lovely crunchy topping. Enjoy!

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