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Posted Wednesday 16th May 2012 at 9.43am
Butternut squash and mango soup
1 tablespoon sunflower oil
1 tablespoon butter
1/2 butternut squash, chopped
1 mango, chopped
1 onion
1 small (thumbnail-sized) piece ginger, finely chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 vegetable stock cube
1 heaped tablespoon plain flour
1.5 litres boiling water
Heat the butter and oil on a medium-high heat. Add the cumin and coriander seeds and leave for 2 minutes, then add the onion and ginger and fry until the onions begin to soften. Add the squash, and when it begins to stick add a little bit of water, the stock cube and the flour. Stir together until it begins to stick again, then add the mango and the rest of the water. Simmer for 20-30 mins, stirring occasionally, until the squash has softened and you can easily crush it against the side of the pan. Then either stick the whole lot in the blender and give it a whirl, or use one of these hand blenders - my flatmate has one and it works really well.
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