Carrot and butternut squash soup

I know. Soup isn’t real food. However, it’s healthy and low calorie and I am eating it daily at the moment. I made this at the weekend. Dead easy and took just 45 minutes.

What to use – serves 2

  • 3 large shallots
  • 2 cloves of garlic
  • 300g carrots
  • 350g frozen pre-peeled and cubed butternut squash
  • 50ml white wine
  • 350ml chicken or veg stock
  • salt and pepper to taste

How to use it

Peel and quarter the shallots and fry gently in olive oil until they start to brown a little.

Peel the garlic cloves and add them to the pan, whole.

Wash and chop the carrots into big pieces and add to the pan with a big pinch of sea salt. Stir well and leave to cook for a couple of minutes.

Add the white wine and bring to a bubble and leave bubbling for a couple of minutes.

Add your stock – chicken or veg – to the pan.

Add the butternut squash. It’ll sit on top of everything like a couple of big orange icebergs. Put a lid on the pan and wait for them to start to defrost. Once the pieces are broken down and the soup is bubbling, turn the heat right down to a gentle blip and leave for 30 minutes.

When the veg is cooked, blend until smooth. Taste, then add whatever seasoning you think it needs.

The result is a thick, sweet/savoury mix. It’s of a thickness that if you’re heating again later, it will convulse and burp and fire great globules of soup in all directions, so make sure you cover it.

I served with a few toasted cumin seeds and chilli flakes.

Mmm rating:  mm mm mm 

Cost pp: 60p   

Calories:  250

 

 

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