Where do I begin with this one? I made the recipe for parents and myself and they both loved it very much, they loved how warm and filling it was.
Butternut Squash Soup
It is the perfect recipe for this time of the year; you can even replace the butternut squash for pumpkin, as they are widely available now.
- 300g butternut squash
- 600g carrots
- 1 medium-size turnip
- 1 medium-size onion
- 1 large garlic clove
- 1.5L vegetable stock
- 2tbsp. olive oil
- Salt & pepper to taste
Bring a soup saucepan to medium-low heat, add the olive oil, chopped onion and garlic and lightly fry until both caramelise (3-4 minutes).
Add the chopped butternut squash, carrots and vegetable stock and allow the vegetables to cook at medium-low heat for 20 minutes, also add salt and pepper to taste.
Pierce the vegetables to double check they are cooked – all to cool, and blend the soup until smooth.
Re heat, and drizzle the soup with a dairy-free cream alternative, garnish with fresh basil and black pepper.