Butternut Squash Soup

 Happy Halloween!

I made this spooky butternut squash soup for lunch.  

Butternut Squash Soup

two for a light lunch

1/2 a roasted butternut squash (just bake in the oven until soft)

1 tsp sunflower oil

1 onion chopped

1 carrot chopped

1/2 cup turnip chopped

1 Tbs ginger garlic paste 

1 tsp cumin seeds

2 cups chicken or veg broth

Salt and Pepper

1 tsp plain yogurt (for spooky web)

Heat a pot with the oil.  Cook the onion, carrot and turnip until the onion starts to soften.  Add the ginger garlic paste and cumin.  Cook for a min then add the squash and broth. Bring to a boil and lower the heat.  Cover and cook for about 15 min until the veg is soft.  Take off the heat and blend. Taste for salt and pepper.  Add yogurt for a spooky web.

Butternut squash soup...because the pumpkin was too cute to cook!

Butternut Squash and Beet Salad

A simple fall salad. No need to cook the butternut squash. Its great raw!

Serves 4

2 cups washed spinach
1/2 cup grated butternut squash
1 roasted and peeled chopped beet
12 walnut halves
1 tsp olive oil
1/2 tsp balsamic vinegar
salt and pepper

Toss all the veg together, top with the walnuts and dress with olive oil and the balsamic vinegar.
Note:
It is best to use the top thin part of the butternut in this salad, peel the outside and then grate like cheese. To roast the beets wash and wrap in foil, cook for 30min at 300f. The skins will come off easily.
Feel free to add some feta, roast the walnuts or substitute with pecans.