Roast Butternut Squash, Mushroom & Coriander Soup

I have on occasion added 2 sweet potatoes for a little extra sweetness. My sister Lynda, a nutritional therapist gave me this recipe. You can find more on her website here.

Ingredients

• 1 tsp butter
• 1 tbsp olive oil
• 1 onion, chopped
• 2 sticks celery, chopped
• 2 cloves garlic, sliced
• 1 Butternut Squash – quartered, no need to peel,
• 2 cups mushrooms, rubbed clean and halved.
• 1.5 pints vegetable stock
• 1 tbsp fresh coriander, chopped
• Sea-salt & black pepper

Method

1. Roast the squash on a baking tray with a drizzle of olive oil and a sprinkling of sea-salt at 200C (390F) for approx. 20 minutes.
2. Heat the fats in a large heavy based saucepan, sauté the onion, celery and garlic.
3. Chop up the roasted squash and add to the aromatic vegetables along with the mushrooms and stock.
4. Bring to the boil, simmer for a few minutes, add in the coriander and seasoning and blend until smooth.
5. Enjoy with some nice sourdough bread and butter or garlic bread.