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It’s DEFINITELY soup season. We were in Paris over the weekend and I had some French onion soup while we were there and wanted to make some soup for lunches this week when we got back. I was going to stick to my usual tomato and basil as it’s my favourite, but thought I should spread my wings a little! Plus, Tesco’s didn’t have any fresh basil when I went so I improvised!
I thought I would go for butternut squash as there’s something about the vibrancy that brings warmth to the dish before you’ve even eaten it. I always make soup on the hob so I thought I would roast the veg for this one then add the stock and blitz it up after. Anyone can make soup and it’s a great way to get your daily veg intake without even realising!
Prep time – 15 minutes.
Cooking time – 1 hour 15 minutes.
Ingredients:
- 1 large butternut squash – remove seeds and skin, cut into large chunks.
- 2 large carrots diced.
- 1 sweet potato diced.
- 2 large brown onions sliced.
- 4 garlic cloves left whole.
- Handful of fresh sage leaves.
- 1 tsp turmeric.
- 1 tbsp curry powder.
- 2 tbsp honey.
- 1 tsp ground ginger.
- 1 tsp ground cumin.
- 1 tsp cumin seeds.
- Salt and pepper.
- 2 bay leaves.
- A few thyme sprigs – just remove before blitzing.
- 1 ltr vegetable stock.
- 100ml single cream.
Read full recipe here: Roasted butternut squash and honey soup. — A food and lifestyle blog.
this sounds warm and delicious
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So much flavor! Delicious!
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