We had 2 butternut squash, several oranges and a lot of dried lemonbalm from our garden queuing up, begging to be used, so I decided to try some of them together. I’ve had squash with nutmeg, squash with cumin and squash with ginger, I wondered what squash with orange would be like.
Lemonbalm is traditionally a calming herb, used to reduce anxiety and stress, promote sleep and good digestion.
Squash, like carrots, have a large amount of Vitamin A and C, and it is a good source of B Vitamins, Vitamin K for bone health, various minerals and dietary fibre.
So here goes:
Vegan, Gluten-free and Organic where posssible.
All measurements approximate and substitute what you don’t have.
1 Tsp Raw Virgin Coconut Oil
1 Butternut Squash, peeled and chopped
1 Large Carrot, if organic wash and leave peel on, chop
1 Stick of Celery + leaves, chopped
Handful of Sugar Snap Peas, washed, topped and tailed, chopped
1/2 Courgette, washed and chopped
1 Low Salt Vegetable Stock Cube
Approx. 600 mls hot water, enough to amply cover the veg
with a good squeeze of
Splash of Tamari
1/4 Small Orange, juice and zest
Heat the oil in a large saucepan until the vegetables sizzle when added, but not smoking.
Add a handful at a time, starting with the squash and carrots, then celery, stir-frying as you go until all are added.
Place the lid on and sweat the veggies on a low heat for about 15 minutes, stirring occasionally. (I omitted ‘the veggies’ the first time around and it read a bit funny! I could hear the sniggering at the back of the gallery).
Add a good amount of lemonbalm, about 2 tbsps of crunched up leaves, and a few twists of black pepper.
Pour in the stock, tamari and tomato puree
Place the lid on and lightly simmer (not boil) on a low heat for about 45 minutes until the veggies are cooked enough to blend.
Remove from heat, taste and adjust seasoning. Cool a little, then partially blend with a stick blender, leaving something of a bite to the soup.
Add a good squeeze of orange juice and a little zest. Stir in and serve.
I had it with lentil sprouts and a toasted slice of Vegan Gluten-Free Tiger Nut Loaf/Bread Mk III spread with tahini, my husband had his with crispy white rolls.
Copyright: Chris McGowan