Butternut squash soup

This is one of the quickest and tastiest soups that I make and in the colder months I make it often.

Soup ingredients:

800g butternut squash (a medium sized squash) (deseeded, peeled and diced)

2 medium potatoes (peeled and diced)

2 medium carrots (peeled and diced)

1 medium onion (diced)

1L of vegetable or chicken stock (I usually put 3 stock cubes in 1L water so it’s a little more flavoured)

2 tbsp olive oil

3 bay leaves

2 springs thyme

10g chopped parsley

salt and pepper to taste

1/4-1/2 tsp of chilli powder (optional but I like a bit of a kick)

100ml double cream (optional)

 

Soup method:

1. Melt butter in a large saucepan, add onion and cook for 2-3 minutes until onions are soft and translucent.

2. Add the rest of the vegetables, bay leaves and thyme and cook for a few minutes.

3. Add stock, chilli powder, parsley, pepper and salt and cook for about 20-25 minutes until all vegetables are well cooked and soft.

butternut squash soup

4. Remove bay leaves and thyme stalks.

5. With a handheld blender, blend in saucepan or add to a blender then return back to saucepan.

6. Slowly add cream while stirring (add more/less cream as desired).

 butternut squash soup

 

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