I have spent the summer without an oven. That’s right – due to a gas leak in our building in April, I have been without my beloved hot box for many months. Is that a good enough excuse for my absence? Well Autumn is here, and I ain’t gonna let the lack of a still-absent and vital appliance get me down – so I have done what most desperate and hungry indoor Sunday dwellers do when the weather turns – make a creamy orange-coloured soup to devour with hot crusty bread; or in my case, a gluten-free bread made with left over squash!
To make; you’ll need:
- Half one large butternut squash, cut into chunks
- 1 large stalk celery, chopped
- 2 medium carrots, chopped
- 1 onion, diced
- 4 cloves garlic, peeled
- 1 1/2 litres vegetable stock
- dash each of curry powder, turmeric, ginger, sage and rosemary
- Salt and pepper
- 1/2 cup silken tofu
Saute the onion, garlic, carrot and celery in some oil over medium heat in a big pot. When they have softened, add in the butternut squash.
Stir and let the squash cook for about 2 minutes before pouring in the stock
Add in the herbs and spices and cook for around 30 minutes on medium to high until the squash is easily cut into. I used a hand blender to turn this into a smooth soup, or you could put into a blender. Once done, stir in the silken tofu.
I served with fresh parsley and black sesame seeds. The bread was a version of this recipe. But I threw in some walnuts and raisins. It was lovely!
This kind of meal makes me feel better about the impending approach of the cold months to come…