Last week I was doing my fridge inventory and came across half of a butternut squash that seriously needed using up before it turned into sludge in the bottom of the salad drawer. For once, we had some room in our freezer (the downside of yellow-sticker shopping) so I decided to make some super-quick, super-frugal soup to portion up for quick work lunches.
Soup is so easy to make, and you really can use any vegetables that need using up. You can up the protein by adding pulses or meat, make it low fat by changing up the coconut milk/cream and cooking oil for stock and cooking spray, make it spicy, make it salty – the choice is yours. And you don’t even need any fancy cooking implements, just a pan and a knife. If you want smooth soup you’ll need a blender (we use this bargain stick blender), otherwise a fork will do for a thicker stew-type broth.
So, here’s what I came up with – it made three portions so just do the maths on the ingredients to make the amount you want. I remove the butternut squash seeds, wash and dry them thoroughly then bake them to add crunch to the topping. You can of course substitute any of it for what you have! Enjoy!
- 1 tbsp oil of your choice
- 1 clove of garlic
- 1 tsp chilli powder
- One small onion, chopped – around 10p
- Half a medium butternut squash, peeled and chopped (seeds removed) – 45p
- One medium potato, chopped – around 10p
- Two carrots, chopped – around 10p
- One tin of Cannellini Beans, drained – 35p
- 400 ml coconut milk (made using Maggi’s Coconut Milk powder) – around 10p
- Salt and Pepper
Sweat the onions in the oil over a low heat until softened. Add the garlic clove and chilli powder and cook through for a minute more. Add the vegetables and cook for a minute or so. Add the beans and coconut milk and bring to the boil. Once the vegetables are cooked through, blend (or leave for a chunky soup – I like to leave half the tin of beans out and add once I’ve blended the soup to add a little texture, but this is up to you). Season. You can add more hot water at this stage if it’s too thick, just add and stir through. Scatter with the toasted butternut seeds, if you’ve done that stage, or you can slice fresh red chilli over the top. It’s also good with a scattering of coriander. Serve with Jack Monroe’s Airy Fairy Easy Peasy Soda bread (I use powdered milk to make up the milk here too).
(Prices are from Tesco.com and are correct at the time of publishing)