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Thread: Butternut squash soup with spiced saffron yoghurt

  1. #1
    Super Moderator twitchy2.0's Avatar
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    Default Butternut squash soup with spiced saffron yoghurt

    Butternut squash soup with spiced saffron yoghurt

    By Mimi Spencer

    PUBLISHED: 00:01 GMT, 9 March 2014 | UPDATED: 00:02 GMT, 9 March 2014





    Butternut squash soup with spiced saffron yoghurt


    SERVES 4
    1kg butternut squash, peeled,
    deseeded and chopped
    500g tomatoes, quartered and cored (and skinned if you wish)
    2 garlic cloves, peeled
    2 carrots, peeled and chopped
    1 onion, chopped
    1 tbsp olive oil
    1 tsp dried chilli flakes
    2 star anise
    2 tsp ground cumin
    2 tsp ground coriander
    2 tsp paprika
    salt and pepper
    1.5 litres vegetable stock
    100g red lentils
    FOR THE SPICED YOGHURT
    150g low-fat natural yoghurt
    small pinch of saffron threads
    1 tsp cumin seeds
    1 tsp ground cumin
    TO SERVE
    1 tbsp toasted pumpkin seeds (optional)
    generous pinch of fresh sage leaves
    Calories per portion: 285

    ● Preheat oven to 180C/160C fan/gas 4. Place the butternut squash, tomatoes, garlic, carrots and onion in a roasting pan and drizzle with oil. Add the spices, season and mix well, then cover with foil and bake until everything is tender – about an hour. Remove the star anise from the pan.
    ● In a large saucepan, roughly mash the baked vegetables and stir in the stock. Bring to a simmer, then add the lentils and cook on a low heat for 20 minutes. Season, adding a little extra stock if the soup is too thick. If you prefer a smoother soup, blitz with a hand blender; for supreme silkiness, you could even pass it through a sieve and reheat.
    ● Combine the spiced yoghurt ingredients in a bowl, stirring well to release the saffron’s golden colour.
    ● Serve the soup in deep bowls with a swirled spoonful of spiced yoghurt, a handful of toasted pumpkin seeds (+75 cals per tbsp), if using, and young sage leaves scattered on top.

    5:2 Fast Cook exclusive: Butternut squash soup with spiced saffron yoghurt | Mail Online

    Tonight's supper!

    "The greatest enemy of knowledge is not ignorance, it is the illusion of knowledge."

    -- Stephen Hawking

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    Elite Member sputnik's Avatar
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    woah. that sounds delicious!
    i think the only change i'd make is to use chicken stock instead of vegetable but only because i prefer it for veggie soups.
    I'm open to everything. When you start to criticise the times you live in, your time is over. - Karl Lagerfeld

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    Super Moderator twitchy2.0's Avatar
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    I'd do chicken too, but vegetarians in the house mean that will have to wait!

    "The greatest enemy of knowledge is not ignorance, it is the illusion of knowledge."

    -- Stephen Hawking

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    Elite Member sputnik's Avatar
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    just do chicken and don't tell them.
    I'm open to everything. When you start to criticise the times you live in, your time is over. - Karl Lagerfeld

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    Super Moderator twitchy2.0's Avatar
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    NO! That's evil!

    "The greatest enemy of knowledge is not ignorance, it is the illusion of knowledge."

    -- Stephen Hawking

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    Elite Member sputnik's Avatar
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    but it's delicious evil so it's allowed. and then, when they make the soup themselves with their bland veggie stock, they'll wonder why it doesn't taste as good and just put it down to what an awesome cook you are
    I'm open to everything. When you start to criticise the times you live in, your time is over. - Karl Lagerfeld

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    Super Moderator Tati's Avatar
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    It looks so beautiful!
    If you reveal your secrets to the wind you should not blame the wind for revealing them to the trees.

    - Kahlil Gibran

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