A tasty and warming soup for those cold winter nights.
Alternatively, a light lunch-time treat when you have a bit of time on your hands
Grab a spoon, some crusty bread and tuck in!
- Medium sized butternut squash (de-seeded and chopped into 2cm pieces)
- 1 large carrot – chopped into 2cm pieces
- 1 clove garlic
- 1tsp olive oil
- 1 medium red onion – finely sliced
- 1 sprig of Thyme (we used lemon Thyme)
- black pepper
- 1 litre of vegetable stock
- Small bunch of coriander
- Sweat the garlic and onion in olive oil, on a medium heat for about 5 minutes. (keep the lid on to retain moisture)
- Put the chopped carrots and butternut squash into the pan and season with black pepper. Cook until the vegetables start to soften, this should take approx 10-15 minutes
- Add in the thyme and coriander and cook for a further 3 minutes
- Pour in the stock and turn up the heat to bring to the boil.
- Once the liquid has begun to boil, replace the lid and turn down the heat and simmer for 30 minutes. You want the vegetables to start to break down when pressed with the back of a spoon.
- Once the vegetables have softened, transfer the liquid, taking care as it’s hot, and pour into a blender. You can use a handblender too.
Mix the liquid until smooth. You can add more water for a lighter consistency.
If you find the soup is a little salty, depending on the brand of stock you have used, adding more water can help dilute this but won’t alter the taste.
This soup will keep for 5 days in an air-tight container in the fridge or you can freeze small portions in sandwich bags, perfect for quick suppers by popping in the microwave.