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Chefs butternut squash soup recipe is very easy to cook and tastes fantastic.

With very few ingredients and no cream or butter used this is one healthy soup recipe that tastes wonderful.

The sweetness of the butternut squash with its rich flavour is perfect for Autumn and winter to warm you up on a cold day.

The butternut squash is packed with nutrients including being high in vitamin C, vitamin B6 and of course vitamin A due to the bright orange colour of the squash.

Chef uses a pressure cooker to make this butternut squash soup recipe, you can use a normal pan, follows Chefs instructions only cook for longer.

You can eat Chefs butternut squash soup for a starter, light snack or for lunch.

Ingredients for butternut squash soup

1 large Butternut squash (big chunks)
1 medium Onion (chopped)
1 tsp Chefs Mild curry powder
Salt to taste
Water
Rice bran oil


Take a spoon and scoop up some of this healthy and delicious butternut squash soup.






How to make butternut squash soup

I will be uploading my Date Pancake Recipe very soon!! :)

Ingredients

2 Green chilis (chopped)

1 Red chili (chopped)

1 Red pepper/capsicum (diced)

1 Green pepper/capsicum (diced)

1/2 Cup creamed tomatoes

2 Small onions-finely chopped

Olive Oil

2 Whole mackerel (gutted etc)

For the Chunky Sauce

Fry the onions for a few minutes, mush the chilli in a mortar and pestle then add to the onions.

Cook for a minute or two then add the peppers/capsicums and creamed tomato with a splash of water to loosen it up.

Add salt and pepper to season.

Simmer for 10-20 minutes.

How to cook the fish

Make sure you have cut the head and tail off and that the fish is gutted(your fish monger will do this if you request it ).

Put 3 slits diagonally on each side of the mackerel.

Cook them on a hot griddle/frying pan for a few minutes on either side - then put the fish on to an oven tray with a splash of water straight into a hot oven 220C for 10-15 minutes until the fish is cooked through to the bone.

That this is all that was left on the plate!

Once you have tried this double delicious recipe as a replacement for chips you will never feel guilty for eating chips again!















2 Medium White Potatoes or a few small ones
One medium Sweet Potato
Olive oil(rapeseed oil alternatively)
Spelt Flour or Wholewheat Flour (optional)


Peel and cut the potatoes into chunks, shape doesn't matter the more roughly cut the better! Drizzle with a little olive oil - you don't have to drench them. (If you want, sprinkle over some spelt or wholemeal flour - just a small hand full you do NOT need to coat the potatoes You don't have to use any flour if you don't want to.)
Drizzle some olive oil into a baking tray and put into a hot oven for 5 - 10 minutes until hot. When hot add your potatoes and cook for 10 minutes or so - pull them out and use a spatula to move them around a little, sprinkle more olive oil then put them back in the oven for another 5 - 10 minutes or until they are golden or too your liking. Don't worry if some stick to the tray sometimes perfection is in the home cooked look! Add sea salt if you wish, maybe some chili sauce too! Enjoy!