Butternut Squash and Carrot Winter Soup
I watched something on telly last weekend with the kids, where some lady phoned in and asked how to make a nice winter soup. For once, I paid attention as the bloke (I think it was that cyclist-hater from Yorkshire) gave his reply.
So, today I unwisely braved the supermarket panic-buying queues to pick up a few quid’s worth of veggies and I’ve spent some of my afternoon making soup!
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- Ingredients
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- Soften onion, garlic and ginger in butter
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- Put the onions, garlic and ginger into 2 pints of veg stock
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- Roast the butternut squash and carrots for 45 minutes at 200 Celsius
You’ll need:
- One butternut squash
- About 4 or 5 carrots
- 2 cloves garlic
- 2 large (or several small) onions
- A thumb-sized piece of ginger
- 2 pints vegetable stock, from cubes or already made (you decide)
- A knob of butter
Slice the onion, garlic and ginger (peeled of course) and soften this lot in the butter. Add the softened onions, ginger and garlic to the vegetable stock and simmer.
Cut your squash and carrots into finger-sized chunks, drizzle olive oil over them and put these in the oven at 200 Celsius for around 45 minutes, until the edges are browning and they start to smell delicious.
Add the roasted veggies to the pan with the stock and onions etc. Simmer the mixture for another 30 minutes on a low heat.
Blend it all together and Voila! You have your soup. Just check the seasoning and enjoy!
If you allow yourself a couple of hours, you’ll have to time to relax and wash up afterwards.
This soup will freeze so I’d recommend saving a couple of emergency portions in tupperware for these cold winter days.
Enjoy!
