Sally Bee's Carrot and Butternut Squash Soup
Over a year ago
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Ingredients
- 1 red onion peeled and finely chopped
- 2 garlic cloves peeled and finely chopped
- 2 tbsp olive oil
- 4 large carrots peeled
- 1 medium butternut squash peeled and deseeded
- Freshly ground black pepper
- 850ml chicken or vegetable stock
- Leaves from 2-3 fresh thyme sprigs
- Handful of chopped fresh parsley or coriander
Accompaniment
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Method
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1
Sweat the onion and garlic in the olive oil over a medium heat in a large, lidded pan for about 7 minutes, or until soft.
Chop the carrots and butternut squash into 1.5cm cubes and add to the pan. Season with black pepper and cook for another 10 minutes, or until the vegetables start to soften.
Pour in the stock, add the thyme leaves and parsley or coriander and bring to the boil. Now turn down the heat a little, cover and simmer for about 30 minutes.
Finally, use a hand blender or liquidiser to purée the soup. Reheat and serve.
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