Roasted Butternut Squash and Carrot Soup
I feel soup is the perfect warmer in winter times, and provides a really healthy and clean way to have lunch, while getting in some much needed vegetables that keeps us all going throughout the summer, so what better than this butternut squash and carrot soup? To mix things up, I roasted the butternut squash and red onion to add a sweetness that really lifts the soup! Give it a go and let me know what you think!
3 large carrots, peeled and cut into small chunks
1 red onion, peeled and roughly chopped
1 small/medium butternut squash, peeled and cut into small chunks
1 medium potato, cut into small chunks
2tsp dried thyme
2 heaped tsp dried coriander
1 tsp cumin
2 cloves garlic, finely sliced
800ml vegetable stock
3tsp rapeseed oil
Salt and pepper to season
Preheat your oven to 180ºC.
First, we’ll roast the veg. Lay both your chopped butternut squash and red onion in a deepish baking tray, sprinkle with 1 tsp of the thyme, drizzle with the rapeseed oil, and mix well with a wooden spoon. Now pop these in the oven for 20-25 minutes, or until the butternut squash just starts to brown.
While they’re roasting, add your carrots, potato, coriander, cumin, garlic and the rest of your thyme to a large pan and pour over your vegetable stock until all is covered. Now bring to the boil, cover with the lid and simmer until the carrot and potato are cooked.
Once these are cooked, use either a food blender or a hand mixer to blitz carrot into a creamy smooth soup. I don’t like to have any lumps, but this is down to preference. Add salt and pepper as you blitz, and keep testing to ensure you’ve got a taste to suit you.
Once the butternut squash is roasted, take out of the oven, and tip this into your carrot soup. Continue to blitz everything together until creamy and smooth, seasoning along the way.
Now your soup should be done! Serve with delicious bread and even a drizzle of double cream, if you prefer. Enjoy!