Butternut Squash Soup
This recipe has always been a real favourite with our members and it's completely understandable. First, it's delicious, sweet, salty, silky and a gorgeous golden colour. But also, it's a doodle to make and it freezes so well. It's a basic recipe which you can upgrade whatever way you see fit (always mind any bites you may add though) to take from an every day soup to something with extra vavavoum. We freeze it in cubes and use these as an easy base for sauces and stews. It's an absolutely brilliant all rounder!
It's gentle and smooth and a bowl makes a gorgeous lunch or dinner that replenishes your energy levels without making you feel heavy the way a sandwich might. In the evenings, you can jazz it up a little bit with some funky toppings (try crisp sage leaves or oven-roasted garlic and almond slices). If you want to take it up a notch, just slice it and deseed it and roast it in a hot oven for 30 min, you only then have to scoop the hot flesh and add it to the pot once the water is boiling).
It is unctuous and it feels like a hug in a bowl especially on a chilly day. This is the kind of soup that should always be around you. Tasty, healthy and ready to go in mere moments.
So make it, taste it, then make it again!
- 1 whole butternut squash, peeled and deseeded
- 2 onions
- 2 carrots
- 2 celery sticks
- 2 cloves garlic
- 2 cubes chicken stock
- Add some water to pot and bring to boil.
- While the water boils, chop all the vegetables into similar sized, small pieces.
- When the ingredients are added to the pot, they need to be fully covered by the water. Add your stock cubes in with the vegs.
- Bring all ingredients to the boil and simmer until the vegetables are just soft.
- Season to taste with freshly ground black pepper, and any herbs or spices of your choice.
- Allow to cool a little and liquidise.
- Stir well and serve.