Monday 21 October 2019

Vegan Butternut Squash and Tomato Soup

I love squash, pumpkin and all root vegetables . They are perfect for roasting, boiling, mash and soups. You can easily make roasted root vegetables in the oven, which can be served as an accompaniment or made into soup very easily.

Yield: Serves 2

Vegan Butternut Squash and Tomato Soup

Vegan Butternut Squash and Tomato Soup

Hearty butternut squash and tomato soup with a hint of chilli and ginger.
prep time: 10 Mcook time: 25 Mtotal time: 35 M


  • 240 g Butternut squash peeled and diced 
  • 4 medium ripe tomatoes cut in half
  • 1 small onion finely diced
  • 1 green chilli finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon fresh ginger paste
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon soya yoghurt
  • 1 spring onion finely chopped for garnish
  • 1 red radish thinly sliced for garnish (optional)
  • 500 ml water


  1. In a pressure cooker add the oil and when its hot add the chopped onions and saute till pink and translucent.
  2. Add the butternut squash, tomatoes, ginger, chilli and 500 ml of water to the pressure cooker.
  3. Cook the soup in the pressure cooker for 15 minutes.
  4. Release the pressure and transfer the cooked soup to the Optimum 9400 blender and blend until smooth.
  5. Transfer the blended soup to the cooker and season with lemon juice, salt and pepper to your taste. Adjust consistency to your preference by adding a little more water if desired. Warm thoroughly  before serving,
  6. Serve the soup in bowls with a drizzle of soya yogurt, add the spring onion and radish slices.
Created using The Recipes Generator

I love cooking with butternut squash and use it regularly in many of dishes. It is such a versatile vegetable and pairs well with lots of other vegetables very easily. 

You can check out some alternate butternut soup  ideas that my fellow bloggers have created below: 
Skinny butternut  squash and red pepper bisque
Roasted Butternut squash
Roasted Butternut  squash soup
Butternut squash soup and harvest chutney
Vegan insta pot butternut squash soup
Five ingredient butternut squash soup
Butternut squash soup with toasted cashew.
Slow cooked butternut squash soup
Butternut squash and carrot soup
Spinach and butternut squash soup
Butternut squash and kale soup

I used my tried and trusted Optimum 9400 to blend my soup. The blender is so versatile and powerful that it grinds, pulses, makes ice cream, soups and amazing smoothies and nut butters too. It is easy to clean and maintain too.
If you are looking for a new blender Froothie offer
Free Delivery
12 month free finance
30 days returns or exchanges  
5 year warranty.
Froothie are currently offering up to £100 on selected machines , do check out their website for the latest offers.

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Thursday 10 October 2019

1947 London - An Indian dining Experience.

1947 London is not just any Indian restaurant; it offers a shared dining experience to bring together cultures and generations. Centrally located in Charlotte street London very near Tottenham Court station it is easy to access for a pre theatre meal and drinks or for a complete dining experience.
The restaurant is tastefully decorated with a beautiful flower wall at the entrance.

The fully stocked bar has an extensive wine list together with some amazing cocktails and mocktails on the menu. If you are a teetotaller like me you will  love the mocktails. I enjoyed the lychee mocktini, it was made with a lychee purée, elderflower cordial, lemon juice, mint and lychee juice. I also tried the Mai tai mocktail, made with orange juice, pineapple juice, grenadine and orget.

The huge choices in drinks makes it the ideal place to enjoy some pre dinner drinks whilst munching on some  home made pappodams and chutneys.

At 1947 the menu is rich and diverse with dishes that have been inspired from all over India. The dishes boast Indian flavours but many have been given fusion touches using British ingredients.

I was fortunate to sample the asparagus, corn and coconut samosas, avocado Bombay bhel, wild mushroom tikki and chickpea masala. All three dishes were very different to any starters I have tried in any Indian restaurants. Each dish was beautifully presented and seasoned with aromatic flavours.

My friends tried a variety of non veg dishes which according to them were superb too.The main courses were equally tasty and the variety of dishes on offer were incredible.

For the main course, I tried the daal tadka , yellow split lentils tempered with cumin and garlic, daal makhani , black lentils soaked overnight which are then gently cooked on a slow fire, and finished with butter and cream.

The baby corn methi palak was absolutely delicious, the dish was made with baby corn stir-fried with sun dried fenugreek leaves and fresh baby spinach. Another unusual dish that I tried was asparagus & sugar snaps with fresh coconut, the dish was tempered with mustard seeds, ginger garnish and fresh grated coconut.

Accompanying these dishes I had mushroom and asparagus biriyani served with a burani raita. At this point my taste buds were dancing with joy and my stomach was screaming no more.

To accompany the curries there was also a large selection of breads such as roti, naan, butter naan, garlic  and naan, lachha paratha.

The final course ; desserts were heavenly, it was hard to choose between them all. On offer were  chocolate fondant & vanilla ice cream, the kulfi in rose, mango and salted caramel flavours, lemon cheese cake and the famous pistachio, cardamom and coconut flavoured phirni. I think having tasted all of them my personal favorite was the mango and rose kulfi and the  phirni.

The dining experience was enjoyable, the ambiance was good and the service was excellent and second to none. I really enjoyed the meal and would definitely return again although next time  I would probably choose to enjoy the pre dinner drinks and opt for the just the starters which were superb.

I was a guest of 1947 London and all views expressed are of my own experience.

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