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Method Prep:10min › Cook:20min › Ready in:30min
Chop roughly the carrots, onion, butternut squash and chilli. Pour the oil and butter into a large saucepan, add the chopped vegetables and sweat for 4 minutes. Crush the garlic cloves and add to the pan, allow to cook for a further 1 to 2 minutes until you can smell the garlic cooking. Take care not to burn the garlic as this will leave a nasty bitter taste.
Add the hot stock to the vegetables along with salt and pepper, allow to simmer for 20 minutes until reduced. Once reduced, take off the heat and blend with a hand blender or pour in a food processor and blend until all lumps are gone.
Taste and add salt and pepper if you feel it needs more. You will be left with a silky smooth soup, simply served in a warm bowl alongside some crusty bread to dunk.