‘Soup is simple!’ says Fraser Reid. Well, he would know – he is the author behind one of our favourite and perenially popular titles, Seasonal Soups. Fraser runs Fraser’s Fruit & Veg in Dundee which focuses on supplying the most local produce that he can source. The aim, he says, is ‘to get produce harvested that morning and onto the shelves within the next couple of hours’ from local farms, allotments and even local gardens.
Here is Fraser’s vegan-friendly recipe for Butternut Squash, Coconut and Apple Soup which makes very tasty use of some autumnal staples.
Butternut Squash, Coconut & Apple Soup
The apple in this soup acts as a sweetener and can easily be replaced by using a pear, peach or apricot (depending on the time of year).
- 1 tbsp olive oil or butter
- 1 onion, peeled and roughly chopped
- 1 carrot, peeled and roughly chopped
- 1 teaspoon garam masala
- 1 butternut squash, peeled, deseeded and diced
- 1 apple, peeled, cored and roughly chopped
- 2 stock cubes
- 1.5 tbsp creamed coconut
- salt and freshly ground pepper to taste
Heat a pot on a medium-low heat and add the oil or butter. Fry the onion, carrot and garam masala for 5-10 minutes.
Add the squash and apple and continue to cook for 5 minutes.
Pour in 1.2 litres of boiling water and add the stock cubes and the creamed coconut, stirring to make sure it dissolves. Bring to the boil, then turn down the heat and simmer for 20 minutes.
Blend the soup until smooth, then season to taste.
Buy Seasonal Soups here