Spicy Butternut Squash & Cauliflower Soup

Do you like my new pottery bowl? I recently visited Ewenny Pottery, which is the oldest pottery in Wales. It’s situated on the outskirts of the village of Ewenny near Bridgend in South Wales and is close to both of our Welsh families. The pottery has been in the same family for at least 8 generations and is definitely worth a visit if you are in the area. In fact, the earliest record of a pottery on the same site was 1427!

Local red clay is used to make the pots, glaze materials to finish the wares, stone to build the kilns and coal to fire the pots. Everything is handcrafted. I was lucky enough to meet one of the potters while we were there. Their pottery is truly very special and beautiful. I believe this is why any food I put inside my lovely Welsh pottery bowl tastes even better. It’s like having a little piece of Wales in my kitchen.

If any of you have been following, my Instagram posts recently, you can see some of the amazing bowls of porridge and different soups I have served up in what is now my favourite bowl.  Here is another one of my delicious soup recipes and worth making.

My Spicy Butternut Squash & Cauliflower Soup is a lovely creamy nurturing soup with a great texture and flavour. It’s also good for Weight Watchers or anyone who wants a healthy lunch to pop into a flask and take to work.  I usually make a huge batch of this and keep some in the fridge or freezer for instant meals. It’s great on it’s own or with some toasted cheese sandwiches or Welsh Rarebit to dunk in. If you don’t like your soup spicy, then just use half a chilli or none at all.

I hope you enjoy my recipe.

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Ingredients 
1 medium cauliflower (leaves removed but include stalks)
1 medium butternut squash, peeled and seeds removed
1 medium onion
3 sticks of celery
4 fresh garlic cloves
1 teaspoon each of garlic granules and onion granules
1 teaspoon of dried mixed herbs
1 fresh red chilli, seeds removed and chopped
3 chicken or veg stock cubes
Enough water to just cover everything

Method
Chop all vegetables and add to your pot with all the other ingredients.
Add enough water to just cover everything and stir.
Cook for 4 min on Manual in an Instant Pot Pressure Cooker or simmer on the hob in a stock pot with a lid for around 25 min.
Once cooked, blend with a hand held blender and serve in warm bowls (preferably Welsh Ewenny Pottery!).

Enjoy!

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