Carrots & Butternut Squash Soup
Indulge in the scrumptiousness of homemade Carrots & Butternut Squash Soup.
Ingredients
- 500 g Peeled fresh carrots chopped into pieces
- 120 g Peeled butternut squash chopped into chunky pieces
- 2 Cloves garlic peeled and crushed
- 1/2 tsp Cumin powder
- 1 tbsp Olive oil
- 1 Chicken stock cube (or 1 vegetable stock cube)
- Pinch of sea salt to season
- 100 ml Warm water
- Small bunch of fresh coriander leaves and a few shaving of carrots for garnishing
Instructions
- Begin by preheating your fan oven to 180C/Gas 4
- Arrange the chopped carrots and butternut squash in a roasting tray. Next, sprinkle on some chopped garlic, cumin powder, and olive oil. Use your hands to massage the vegetables and ensure that they are evenly coated with the oil, garlic, and cumin. Then, cover the tray with foil paper and roast for 10 minutes.
- After roasting, add the roasted vegetables and 150ml of water to a large saucepan. Bring it to a boil and then let it simmer for 10minutes. Meanwhile, create 500ml of chicken stock by dissolving a stock cube in boiling water.
- Once the vegetables have simmered for 10 minutes, pour them into a blender along with 250ml of chicken stock. Blend until the soup is smooth, then pour it back into the saucepan. Add the remaining chicken stock and season with salt and black pepper to taste.
- Finally, garnish the soup with fresh coriander and small shavings of carrots. Serve with bread and enjoy your delicious and nutritious soup.
