I think I shall call this soup, ‘Hil soup’.
I stayed with my sister-in-law – Hil – for a week early in January, and I was on a soup-making mission.
I had my eyes on the prize: a knock-out soup.
And this one was the favourite in the pack.
So, here’s why you need this soup in your life (as if the colour of it doesn’t already tell you all that you need to know!):
- It’s mega cheap to make
- It’s mega tasty
- It requires basically no effort at all
- It’s super healthy, vegan and filling
- It’s the best colour. EVER.
- Minimal washing up
Preparation time: 5-10 minutes
Cooking time: 40-50 minutes
Serve with: A hunk a dance.
Freezes well? Yeah boy.
- 4 cloves of garlic
- 1-2 white onion
- 4-5 carrots
- 1 butternut squash
- A drizzle of oil
- A dash of cumin
- 4-5 pints of vegetable stock
- Salt and pepper
- Wash yo’ veg.
- Preheat your oven to 180
- Chop your squash into quarters and your carrots into fingers. Add them to a baking tray with the garlic (skin still on). Drizzle with oil and give the tray a shuffle.
- Roast the veg for 40-50 minutes – until the squash is fully roasted.
- In the meantime, chop and fry the onion in a little oil until soft and golden brown.
- Once the veg has roasted, remove the garlic from its skin, and scoop the squash from its skin.
- Add everything into the blender and blitz until smooth.
- Add a grind or two of pepper.
A few notes
Remember to scoop the seeds from your squash before you roast it.
You’ll know when your squash is fully cooked when you slice a sharp knife into the orange fleshy bit and it’s soft the whole way through.
You can easily substitute the squash for sweet potato – this is the combination I’ve been eating this week!
I tend to make this soup on the thick side, and then add extra water to get it to the right consistency once I come to heat it up later. Storing the ‘condensed’ version of the soup saves on fridge space and tupperware. And really, why would anyone want to wash more tupperware than they needed!
Happy slurping friends!