With all this snow and ice around I have just wanted warm comforting food and soup is always going to fit the bill, especially when homemade with winter root vegetables and served with warm bread!
Here is an easy butternut squash and carrot soup recipe for you to try if the mood takes you.
- 1 medium onion, diced
- 1 butternut squash
- approx. 300g carrots, diced
- 1 clove garlic, crushed
- 2 tbsp oil
- 900ml vegetable stock
Firstly you need to roast the squash, do this by cutting in half length ways and placing cut side up in a roasting tray. Drizzle the squash with half the oil and sprinkle with some favourite herbs if you like. Roast in a hot oven for 40mins (or until tender). When cool enough, remove the seeds and scoop the flesh of the squash into a bowl.
When you are ready to make the soup heat the remainder of the oil in a pan and add the garlic and onion. Cook on a medium/low heat until softened and translucent.
Next add the squash and the stock and bring the whole thing to boiling point, reduce heat and simmer for 15-20 mins.
Let the mixture cool and blend in a food processor or with a stick blender, season to your taste and reheat when ready to serve (or freeze for later).
You can add extra flavour by sprinkling with a few dried chili flakes, some crumbled goats cheese or drizzling with a little coconut milk.
Serve with warm crusty bread, de-lish!