Autumn Butternut Squash Soup

I absolutely love the flavour of Butternut Squash and it works really well with Pumpkin when in season, (usually late Autumn).

Thankfully butternut squash can be purchased all year round as I also enjoy it steamed as a vegetable or chopped up cold with beetroot in a salad.

Utensils

Chopping board, sharp knife, pot, handheld blender

Ingredients

1 x Butternut squash skinned, deseeded and roughly chopped

3 x Carrots, peeled and roughly chopped

1 x Onion, peeled and roughly chopped

2 x Cloves of garlic, peeled and chopped

2 x stems of celery, washed and sliced

1 x Vegetable stock cube

Enough water to cover vegetables

Method

Firstly, prepare the butternut squash by topping and tailing it so that it is steady on the chopping board.

From the top, carefully bring the knife down through the skin till it reaches the bottom, continue doing this all around as you remove the skin, you may need to go over in parts.

Where the butternut shape differs, cut in half.  The bottom half is where the seeds are, so remove by cutting around them the flesh chop and put into the pot. The other part of the butternut squash you should slice into cubes and put into the pot.

Add all other vegetables & stock cube to the same pot and cover with water to bring to the boil.

Reduce the temperature when the water has been boiling for 10 mins and leave until all vegetables are soft.

Take off hob and blitz the mixture with the hand blender.

You will need to taste to see if the soup needs more seasoning adding a little at a time as required.

If serving immediately you will need to put it back on the hob and heat until hot.

Serving Suggestions

This fabulously tasty Butternut Squash soup is a welcome meal to serve after a bit of Trick or Treating on a cold autumn night.

Serve in a deep bowl with a drizzle of sour cream a sprig of parsley and a side plate of warm crusty bread.