30 May 2017
(that's the bulbous bit at the bottom of the squash). We'd hate anything packed with so much goodness to go to waste so we’ve been distributing them to frontline charities instead.
Make the most of yours with a recipe for Butternut Squash Soup below, courtesy of our friends at the Brighton Salvation Army. Their weekly drop-in turns surplus food from FareShare Sussex into breakfast and lunch for local homeless people.
Why we love surplus squash
One cup of butternut squash provides a massive 437% percent of your recommended vitamin A, 52% of vitamin C and 10% or more of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, magnesium and manganese. Phew. That's a whole lotta goodness.
Brighton Salvation Army's Tomato, Butternut Squash and Sweet Potato Soup
(serves 4-6)
Ingredients
1 red onion, finely chopped
1 butternut squash, peeled, deseeded and cubed
2-3 sweet potatoes, washed
0.5kg fresh tomatoes
2 pints vegetable stock
Method
1. Roast the squash and sweet potatoes in the oven for around 45 minutes.
2. In a large pot gently fry the onions in a little oil until softened.
3. Add the tomatoes and stock and simmer for 30 minutes.
4. Scoop the flesh from the potatoes into the soup, add the roasted squash, then blitz with a food processor or blending stick.
5. Season to taste and adjust consistency by adding more liquid to suit. Serve with natural yoghurt or finely chopped basil.
