This soup was a new one for my retreat last weekend and it went down a treat so I’ve decided to share the recipe. There’s lots of organic squash available at the moment and this warming soup is a great option for these colder evenings!
1 large/ 2 small organic butternut squash
3 organic courgettes
2 cloves organic garlic
1 organic onion
1 inch organic ginger root
1 tsp organic fennel seeds
1 tsp organic star anise
1 tsp organic cinnamon
1 tbsp sprouted mung beans
First steam the butternut squash for about 10 minutes; this makes it easier to cut. Remove the seeds and skin and cut into cubes.
I then add all the ingredients, along with water, into my trustee Morphy Richards soup maker but alternatively you can simmer in a pot for about 20 minutes and then blend until nice and smooth.
Garnish with sprouted mung beans and enjoy!