Are you ready for a pumpkin feast?!
With Halloween creeping up this week, I may be going just a little bit crazy with all the pumpkin recipes – please forgive me, and return again in a week or so if you’re not a pumpkin fan!
If you are…then come join me!
First up, we have a cosy, comforting, delicious soup (I cannot get enough soups right now!) in this Squash, Apple & Sage Soup.
It wasn’t strictly pumpkin that I used (I actually used butternut), but let’s just give that a miss, shall we…?
This soup is super comforting and warming on a cold, Autumnal day (although the UK has felt more like winter in Siberia this week!) and can warm you up from top-to-toe.
It’s creamy., thanks to the coconut milk, and every so slightly sweet from the apple. However, it is totally delicious and is a firm favourite here in my house!
The glorious orange from the squash also means that this soup is packed with beta carotene, which we need for healthy skin, hair and a healthy, strong immune system. Perfect for cold and flu season, which I fear is just around the corner…
How will you be serving up your pumpkins this week?
Squash, Apple & Sage Soup
- Makes one large batch
- One onion, peeled and diced (I used a red onion – they are higher in anti-oxidants!)
- 2 cloves garlic, minced
- 1 large squash (roughly 1kg) peeled, de-seeded and chopped
- 2 tbsp fresh, chopped sage
- 1 apple, chopped (can substitute for 1 tbsp maple syrup or honey)
- 4 cups vegetable stock
- 1 cup Vita Coco coconut milk
- Salt and pepper, to taste
Start by melting some coconut oil in a large saucepan. Add the onion and fry until fragrant. Add in the garlic and sage and continue to sauté, stirring often, for a few minutes, or until everything is softened.
- Tip in the squash and apple, then continue to warm – again, stirring often – for five or so minutes, or until the squash begins to soften.
- Pour in the vegetable stock and coconut milk and bring to a gentle simmer, cooking until the squash has completely softened.
- Place in a blender and blitz smooth, adding more milk if needed until you achieve the thickness you desire. Season to taste.
- Serve warm in bowls with crusty bread, dollops of coconut yoghurt, pomegranate seeds and herbs.