When it's term time it is increasingly hard to get out in the van with football and swimming lessons at the weekend. Whilst I don't mind missing the odd one now and then for my Campervan escapes, in the main it does keep us pretty stationary during term time. So then my focus turns to good day trips or a new walk or area we can explore.
Yesterday I took my youngest to a cookery class where they made cheese and pear scones all on their own. He was so delighted and proud of his creation and it was a lovely class. When they were cooking they had a craft activity and a story read, it was lovely and the end produce was so delicious. So much so, today it inspired me to make some soup to go with them.
This soup is so autumnal and heartwarming, perfect for taking in a flask on your walks or having as a post walk treat in front of a log fire. It also uses one of my go to kitchen aid - my stick blender, which you can also take with you on van escapes to make this delicious soup.
Ingredients
1 butternut squash, peeled and cubed
2 white onions, thinly sliced
1 teaspoon ground turmeric
2 teaspoons ground ginger
2 teaspoons ground cumin
4 cloves of garlic, finely chopped
1pot of Coconut Collaborative Natural Yoghurt Alternative
500ml boiling water
1 vegetable stock cube
Salt and pepper
Butter
Pumpkin seeds
Melt a knob of butter in the saucepan and add your onions on a medium heat, gently fry until soft.
Add your spices, garlic and butternut squash cubes and heat through for a few minutes, then add your boiling water and stock cube and simmer until the squash is soft.
Once cooked season with salt and pepper and stick blend until smooth, pop back on the heat to warm through. In the meantime toast some pumpkin seeds in a frying pan.
Take off the heat and stir through the coconut yoghurt.
Serve with some pumpkin seeds sprinkled on the top with a nice chunk of crusty bread.
If your little ones are interested in cookery classes then I cannot recommend Cookery Doodle Doo enough: https://cookerydoodledoo.com/
