Butternut Squash & Carrot Soup

Ingredients

  • 1/2 Butternut Squash
  • 2  Carrots 
  • 1 Small Red Onion
  • 2 Cloves of Chopped Garlic
  • 1 tbsp Olive Oil 
  • 1 Kallø Vegetable Stock Cube 
  • 100ml Just Boiled Water 

Herbs

  • 2 Dried Bay Leaves
  • 1/2 tsp Basil, Thyme and Sage
  • Pinch of Salt & Pepper
  • Tiny Pinch of Chilli Flakes

Method

  • Roughly chop 1/2 butternut squash and the two carrots into around 3cm cubes. Bring a medium pan of water the boil and add the chopped squash and carrot and boil for around 10-15 minutes until soft.
  • Drizzle a little olive oil a separate pan and add the chopped onion and then fry with the dried herbs, chilli flakes, bay leaves and salt and pepper for around 4 minutes. Once they have softened add the minced garlic and cook for another 60 seconds to cook the garlic through then take off the heat and leave to one side. 
  • Once the squash and carrot are soft, drain 100 ml of the water into a measuring jug, draining any extra water away. Add the vegetable stock cube to the 100ml and give a good stir before pouring back in with the squash. 
  • Add the onion and herb mix to the pot and leave to simmer for a further 5 minutes. Remove the bay leaves and place the soup into a blender (use a hand held blender if you have one) and puree until smooth
  • Once back in the pan leave on a low heat and give it a taste. Add more sage,basil and salt if needed
  • Serve up and garnish with peppery salad such as radish and water cress.
  • Enjoy!