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  • Liz Earle Wellbeing

    4 WAYS WITH SQUASH

    Sep 01, 2021 4 minutes
    RECIPES BY BETTY BEARD
    PHOTOGRAPHY & STYLING BY NICO GHIRLANDO

    Spicy squash soup

    SERVES 4-6

    • 700g acorn squash, skin removed and chopped into 3cm cubes
    • 3 cloves garlic, skin on
    • 2 tbsp extra virgin olive oil
    • 2 tsp chilli flakes
    • 1 pinch cumin seeds
    • 2 red onions, finely chopped
    • 1 celery stick, finely diced
    • 1 lemon, zested
    • 700ml good-quality vegetable (or chicken) stock
    • Full-fat, live yoghurt to serve
    • Seeded keto crackers to serve (see page 69)

    Preheat the oven to 200°C/400°F/gas mark 6. Add the squash and garlic cloves to a roasting tray. Drizzle over one tablespoon of olive oil, the chilli flakes and cumin seeds, and massage into the squash. Season well before placing

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