Gingery Squash Soup and Steamed Broccoli

Serves two 

Ingredients: 

For the squash soup 

½ of a medium-sized squash, roughly diced 

2 tablespoons of minced ginger 

1 tablespoon of extra-virgin olive oil 

A sprinkle of lightly toasted sesame and chia seeds, per bowl 

Sea salt to taste 

For the broccoli dish 

1 small-sized broccoli head, florets washed and lightly steamed 

4 garlic cloves, minced 

1 spring onion, green parts included, sliced into circles (optional) 

2 tablespoons of extra-virgin olive oil 

2 tablespoons of water 

Sea salt and freshly-ground black pepper to taste 

Preparation: 

Making the squash soup 

In a pot over medium heat, fry ginger in olive oil for about 3 minutes or until its aroma is released. Add squash and cook for another 3 minutes. Fill the pot with water until the squash is just submerged. Cover lid, increase heat, and bring to a boil. Reduce heat and simmer until the squash is completely tender. Add sea salt to taste. Remove from heat and let it cool down. Transfer to a blender and blend to a smooth texture. Pour equally into two bowls, and garnish each with a sprinkle of sesame and chia seeds. 

Making the broccoli dish 

In a pan over medium heat, cook garlic (and spring onion if using) in 2 tablespoons of water for about 2 minutes. Add the steamed broccoli, season with sea salt and black pepper, drizzle in olive oil, remove from heat, and toss together. 

Enjoy!