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Carrot and butternut squash soup

(195 ratings)

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Carrot and butternut squash soup
Carrot and butternut squash soup
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This easy carrot and butternut squash soup recipe is perfect for the whole family. There are days when only soup will do, when we crave the soothing comfort of that warming slurp, and this squash soup is just the thing for those days. The great thing about soup is that, with just a few cheap ingredients, you can make up a big healthy batch and keep it in the fridge for a light dinner and it's perfect for freezing too. For this velvety squash soup recipe, you’ll only need nine ingredients that are really cheap to get from the supermarket. For a super speedy and healthy snack, whip up this simple sunshine bowl of soup; sure to brighten up any grey day. This soup serves 6 people, so it’s enough to feed your family and you can still keep leftovers for lunch the next day. Packed with nutrients, this butternut squash soup is a healthy way to up your five-a-day and the best part is that it’s also really quick to make. Making this butternut soup will only 40 mins from scratch, but only 10 mins to prepare so you can leave it to bubble away for half an hour while you carry on with your day. Leftovers can be stored in the fridge for up to 3 days and the rest can be frozen.

Ingredients

  • 2 onions chopped
  • 1tbsp sunflower oil
  • 1 butternut squash, peeled and diced
  • 4 carrots, peeled and sliced
  • 2 sprigs fresh thyme, leaves only
  • Salt and freshly crack black pepper
  • 1.5 litres hot vegetable stock
  • Parsley for garnishing
  • Crème fraiche for garnishing

For a fiery kick, add a diced chilli. Remember, the smaller the chilli, the hotter the taste. Fry with onions in step 1.

Method

  1. In a large pan, fry the onions in oil until translucent and soft. Add squash and carrots and stir, cooking for a further 5 minutes. Add thyme and season well with salt and freshly ground black pepper. Pour over stock and bring to boil. Allow to simmer gently for 30 minutes, or until vegetables are cooked through.
  2. Remove from heat and allow to cool slightly. Using a hand blender or a liquidiser, blend to a smooth soup. If too thick, add a little more stock until desired consistency is achieved.
  3. Divide soup into bowls and serve with a dollop of crème fraiche and parsley.

Your rating

Average rating

  • 3
(195 ratings)

Your comments

Chris

loved this recipe so easy i recommend it

VintageRescuer

Easy and delish-followed recipe using chicken broth and water instead of veg stock.

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