It’s currently the middle of January and Winter is still here with the extra bonus of a biting cold wind. I headed up the allotment early one morning to do a few tasks and I was looking forward to a special lunch time treat. You just can’t beat coming inside to a nice hot bowl of soup and today I was making my all time favourite… butternut squash soup.
Soups are one of the easiest things to make and maybe the most rewarding, they not only warm your entire body up but can be made with a vast amount of vegetables that you can grow yourself. I happened to have 2 butternut squashes left over from the Summer, they’ve been sitting in the shed since then and have slowly been used in various recipes.
I’ve shared the butternut squash soup recipe below and there will be a video over on Youtube very soon too. I hope you all enjoy the soup and don’t get too cold working in the garden!
Ingredients:
- 2kg butternut squash (skinned, de-seeded and cut into chunks)
- 2 litres of vegetable stock
- 2 red onions
- 4 cloves of garlic
- 2 carrots
- 2 sticks of celery
- salt and pepper to season
Instructions:
- Cut up the onions, garlic, celery and carrots and fry on a pot with some oil for 10 minutes.
- Add the vegetable stock and chunks of butternut squash and leave to simmer for 30 minutes or until the squash is soft.
- Use a hand blender to create a smooth soup, season and serve.
