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More The Box

Your The Box ByNature

  • Squash
  • Pineapple (full box)
  • Turmeric
  • Cocktail tomatoes
  • Carrot
  • Passion fruit
  • Starbor kale
  • Bok choy
  • Lettuce

Try this Butternut Squash soup recipe with our new-in Turmeric – enjoy!

Squash and Turmeric soup

Ingredients

  • 2 tbsp. plus 1 tsp. extra virgin olive oil
  • large onion, roughly chopped
  • 1 tbsp. vegetable bouillon base
  • medium butternut squash (about 2 1/2 lbs.), peeled (seeds reserved), cut into 1″ pieces
  • medium carrots, cut into 1″ pieces
  • 2 1/4 tsp. turmeric
  • 2 1/4 tsp. black pepper
  • 2 tbsp. light coconut milk

Directions

  1. Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
  2. Meanwhile, combine the bouillon base with 6 cups boiling water, stirring to dissolve.
  3. Add the squash, carrots, 2 teaspoon turmeric and 1/2 teaspoon pepper to the Dutch oven and cook, stirring, 1 minute. Add the broth, bring to a boil, then reduce heat and simmer until the vegetables are very tender, 18 to 22 minutes.
  4. Meanwhile, heat oven to 375°F. Toss the reserved seeds (about 1/4 cup with the remaining teaspoon of oil, 1/4 teaspoon turmeric and 1/4 teaspoon pepper and roast until golden brown and crispy, 9 to 11 minutes.
  5. Using an immersion blender (or standard blender, working in batches) purée the soup. Sprinkle with the toasted seeds and swirl in the coconut milk.

Your The Box ByNature

  • Squash
  • Pineapple (full box)
  • Carrots
  • Cocktail tomatoes
  • Passion fruit
  • Lettuce
  • Leek
  • Turmeric
  • Bok choi
  • Kale

Roasted squash and carrots with chestnuts and sage recipe

Ingredients

  • 550g carrots, trimmed, peeled and quartered lengthways
  • 650g peeled and deseeded butternut squash, cut into 2.5cm wedges
  • 2½ tbsp olive oil
  • 1 tbsp clear honey
  • 2 large garlic cloves, crushed
  • ½ heaped tsp cumin seeds
  • 1½ tbsp lemon juice
  • 150g peeled and cooked chestnuts, chopped
  • 5g sage leaves (about 18 leaves)
  • 20g butter, chopped

Directions

Step 1:

Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the carrots and squash in a large shallow roasting tin in a single layer.

Step 2:

Mix together the oil, honey, garlic, cumin and lemon juice and pour over the veg. Season and toss to coat.

Step 3:

Roast for 25 mins, stirring halfway. Add the chestnuts, sage leaves and butter. Roast for 10-15 mins or until the carrots are tender.

Recipe Tesco Real Food