Cardamom and star anise winter squash soup from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 95) by Anna Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pumpkin for butternut squash. See recipe for variations.

  • Pimlicocook on December 21, 2023

    I made a variation of this in my pressure cooker, using cubed sweet potatoes (no squash) and adding a small amount of split red lentils and a knob of butter and one cup of water for roughly 1/4 of the recipe, cooked at high pressure for 5 minutes. Came out perfectly chunky, as I like it - did not blend at all and just added baby spinach and served with coriander, nigella seeds and more green chilli. Loved the flavours.

  • lilham on February 16, 2015

    I was expecting a thick soup given the squash and sweet potatoes, but it turned out to be quite thin. I used 500g of peeled butternut squash (1/2 of a squash) and 3 sweet potatoes. Given I'm in the UK like the author, our produce size should be similar. There isn't a picture for the soup so I can't tell if there's a error to the amount of stock used. (The recipe said 2 litres). It's nicely flavoured but I much prefer thick hearty soups. Won't be repeating this again.

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