Butternut squash soup is a favorite of mine, and the addition of fresh rosemary gives this soup an extra dimension of taste.
Some recipes require you to roast the butternut squash first, but I think this is unnecessary. Soup is such a handy thing to have in the fridge, and I make a batch every few days, so there is always a bowl full on had for my lunch! Healthy and a great way to get your 5 a day!
1 medium butternut squash
2 tbsp olive oil
2 large carrots
1 large red onion
1 litre vegetable stock
3 sprigs fresh rosemary
salt and freshly milled pepper
Chopped parsley (optional)
What to do:
1. Peel and deseed the butternut squash and chop into even sized cubes. Peel the onion and chop roughly, and peel and slice the carrots.
2. Warm a large saucepan and add the olive oil. Add the prepared onion, butternut squash and carrots, and stir to get a good coating of the olive oil, put on a lid and let the vegetables sweat for about 5 to 10 minutes, or until softened, stirring occasionally.
3. Add the vegetable stock and rosemary sprigs, and allow to simmer for about 30 minutes.
4. Remove the Cooked rosemary sprigs. Using a blender or food processor, blend the soup until smooth. If the soup is too thick, add a bit of water or milk for a creamy texture.
5. Season with salt and pepper.
Serve in bowls, garnished with some chopped parsley (optional) and serve with some crusty bread and enjoy!
TIP: This soup is also great combined with sweet potato. Omit the carrot and replace with sweet potato for a richer slightly sweeter soup.
Written by: Sally Lock
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