Butternut Squash and Carrot Soup

This is the recipe for the soup which I posted about in my search for the perfect soup bowl.

Butternut squash and carrot soup

This soup is the ideal autumn and winter comfort food, with its sweetness and creamy texture.  You could give it extra warmth by the addition of spices, such as roasted and ground cumin and half a fresh chilli added when the onions are frying. 

It can be also made richer by a spoonful of cream stirred in at the end.

INGREDIENTS – Serves 6

Half a medium sized butternut squash

3 – 4 carrots

I medium sized potato

I onion

I stick of celery

2 tablespoons of olive oil

500 ml Vegetable stock

Salt and pepper

Cream and parsley to garnish

METHOD

• Roughly chop the onion. 
• Heat the olive oil in a heavy bottomed saucepan and add the chopped onion.  Fry over a gentle heat until lightly browned.
• Meanwhile chop the celery, peel and chop the carrots, potato and butternut squash into small chunks.  
• Add the chopped vegetables and stock, plus enough water to cover the vegetables comfortably.
• Season with a generous pinch of salt and freshly ground pepper.
• Bring to the boil and then simmer, covered, for about 30 minutes until the vegetables are soft. Liquidize the soup to a smooth consistency and serve with a swirl of cream and a sprinkling of finely chopped parsley.

I hope you enjoy this soup as much as I do.