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How to make soup - Carrot and Butternut Squash Soup
How this recipe came about
Let me tell you a little story. Jon my husband is the manager of a pub and last week the kitchen had to close for a few days due to a broken lift. So he bought me home some veg that needed to be thrown or used as it would go off before the kitchen re-opened. When I say some veg what I actually mean is an industrial size bag of chopped carrots! (and 6 catering sized packs of green beans, 8 large jacket potatoes and 9 burger buns - but they aren't important for this story!)
I had no idea what to do with soooo many carrots and clearly we weren't going to be able to eat them all in 3 days even if we had them with every meal - there are only 2 of us (and the bunnies who have enjoyed a few chunks) So I figured a soup would be the easiest thing, and I could freeze the extra portions for eating at a later date!
I have made carrot and sweet potato soup before in the past but I didn't have any sweet potatoes in the house and really didn't want to have to go out and get some, so after checking the fridge and cupboard I came out with a butternut squash that really needed to be used, the jackets and of course an onion. Plus I had recently seen a soup recipe that used an apple to add a little sweetness so I thought what the heck! I had just bought one to feed a little to my bunnies and just planned to eat the rest myself but instead decided to use the rest in the soup.
So this recipe came about! I am very much a 'bung it all in and see what happens' kind of a cook and although it doesn't always work, 90% of the time it does and this recipe is definitely one of my best mixtures - it is so yummy and of course very healthy! And the apple adds just a touch of sweetness to it, so it was a big hit with my hubby and no doubt would be with kids as well!
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- 1 large Butternut Squash, peeled and chopped into chunks
- 1 large/2 small Baking Potato, peeled and chopped into chunks
- 8 large Carrots, peeled and chopped into chunks
- 1 large/2 small Red apple, peeled and cored, cut into chunks
- 1 large White Onion, chopped
- 2 cloves/1tsp lazy garlic garlic, crushed
- 3 veg/chicken stock cubes
- 150ml single cream
- boiling water
- Get your big soup pot or stock pot and heat a little olive oil in the bottom, add the chopped onions and stir until they start to soften and brown. Then add the garlic. Stir gently for another 2-3 minutes
- Add all the veg and stir it all to combine, scraping the bottom of the pan to get all the taste of the garlic and onion infused into the veg.
- Add boiling water until it covers the veg and comes about 1 inch above the top of the vegetables.
- Crumble in the 3 stock cubes and stir it all well. Then bring it all to the boil.
- Once it starts to boil turned down to a low simmer and leave it for 25 mins or until all the veg is softened.
- Once it is all cooked remove from heat and blend it all up either using a hand blender straight in the pot or in a food processor.
- Once blended return to low heat and stir it all thoroughly. Add the cream stirring until it is all combined, leave on a low heat for 10 minutes.
- Then serve with a crusty roll and enjoy!
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