Velvet Squash Soup

Snow might be beautiful but we’re starting to seriously need some colour. That’s one of the reasons we wanted to share another recipe. Perfect for keeping you warm and healthy in this freezing weather.

Today we look at an orange velvet veggie soup made with squash and potatoes. It’s a fantastic option for when you’re feeling tired. Thanks to its soothing properties, you will feel re-charged without feeling too heavy.

This dish is perfect for lunch or dinner and it can be served as a starter or as a main. I personally use velvet veggie soups as a main dish together with legumes, lentils or cheese.

Con gioia (with joy),

Sabrina

 

Ingredients

Squash: 800gr

Potatoes: 200gr

Apple: 100gr

Chickpeas: 80-100gr

Fresh Sage: 5-6 leaves

A sprinkle of Grounded Turmeric Spice

 

Method

1.      Peel the skin and carve the seeds and fibres of the squash; then cut it into small cubes

2.      Wash the potatoes and cut them into pieces (keeping the skin on if you like)

3.      Put the vegetables into a pan and cover with water; add a pinch of salt, and simmer for 15 minutes

4.      Place the vegetables into a jug with some water from the pan and blend with a hand-held blender – or a food processor

5.      Pour the soup into a bowl and top with chickpeas, a few apple slices, fresh sage leaves, or sprinkle some turmeric spice to make it more delicious and tasty. Enjoy it!

 

Watch the video recipe below.