I discovered this soup during the early days of chemotherapy, when my mouth and throat were too raw to be able to eat solids. I was looking for a nutritional meal that would fill me up and provide essential vitamins and minerals.

It’s one of the healthiest meals you can make and add to your weekly go to favourites, you can also batch make and freeze it, so perfect for when you’re in a hurry. Apart from needing help to cut the butternut in half (due to the effects of chemo on my hands), I was able to prepare it myself as it’s so quick and easy.

It’s absolutely loaded with potassium, vitamin C, beta-carotene (which converts to Vitamin A) and it’s high in fibre and carbohydrates, all ingredients that help support a healthy immune system and give you a full and satisfying feeling. You’ll also be getting 3-4 of your 7-10 daily portions of fruit and veg from this meal.

I invested in a bread maker too, so when I crave a hunk of bread with my soup I know it’s been made from organic quality flour with no artificial colouring or preservatives. I also add mixed seeds for extra nutrients. Even on the days you’re feeling nauseous the smell of baking bread should entice you to the table. During treatment and recovery it’s hugely important to feed your body with healing foods that give you warmth and help you to stay strong.

 

Recipe

4 large carrots, peeled and cut into batons

1 onion, chopped

1 teaspoon of cumin seeds

1 butternut squash

1 litre of organic chicken stock (see recipe)

2 tablespoons of olive oil

 

  • Pre heat the oven to 180 degrees centigrade
  • Cut the butternut squash in half down the middle. Place on in an ovenproof dish and moisten the flesh with a small amount of oil, scatter the cumin seeds on top

  • Add the carrots and coat them, or place in a separate dish, if you don’t have enough room
  • Put the dishes in the oven for about 50 minutes
  • Heat the oil in a large heavy bottomed pan, add the onions and stir until translucent, about 10 minutes
  • Remove the butternut squash flesh from the skin and discard the round seeded area. It will be nice and soft and easily removed
  • Add the stock, carrots and butternut squash to the onions in the pan. Gently simmer, until all the vegetables are soft
  • If you like a bit of spice you can add a small pinch of cayenne pepper
  • After a few minutes remove from the heat and allow to cool a little
  • Carefully use a hand blender until you reach a smooth thick consistency. A little boiling water can be added if it’s too thick
  • This will serve 6, or you can divide into pots for freezing
  • Serve on its own or with a delicious slice of seeded loaf.

Yummy!

Leave a Reply

%d bloggers like this: