Butternut squash and carrot soup

    Butternut squash and carrot soup

    71saves
    55min


    12 people made this

    About this recipe: A warming soup which is ideal for Autumn or anytime!

    Kent, England, UK

    Ingredients
    Serves: 4 

    • 1 onion
    • 1 medium butternut squash
    • 2 large carrots
    • 500ml vegetable or chicken stock
    • 1/2 teaspoon cumin seeds
    • 1 tablespoon vegetable or olive oil
    • 2 bay leaves
    • salt and pepper to taste

    Method
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat oven to 190 C / Gas 5.
    2. Peel and chop onion, squash and carrot into large chunks and place on a roasting tray. Sprinkle with oil, cumin seeds, salt and pepper and put in the oven for 20 - 30 minutes. The vegetables should be soft but not mushy and slightly caramelised.
    3. In a large saucepan place the stock, bay leaves and roasted vegetables. Bring to the boil and simmer for a further 20 mins. When the vegetables are soft remove the bay leaves and any outer onion leaves which look fibrous then blend soup until smooth.
    4. Adjust seasoning to taste and serve with a dollop of soured cream and some crusty bread.

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    Reviews (2)

    Abergavenny_Storey
    11

    Used different ingredients. When Roasting the Veg Drizzle with some honey about halfway through i found it fine without the bayleaves i would also go without the onion if i did this again aswell found its undertone flavour detracted from the dish - 11 Dec 2009

    by
    2

    I thought it could have done with some more stock as I found it a bit too thick, but still nice. Will make again. - 29 Nov 2013

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