Butternut Squash and Carrot Soup
Do you crave warming and comforting foods during the colder months? I do. It’s not the time for salads or raw foods. According to Ayurvedic and Chinese Medicine, the change in season affects a person’s well being and eating the right foods can help protect you from illnesses. Soup and stews are considered warming and will nourish you and will not cause any imbalances to your doshas. This easy butternut squash soup recipe is a favourite as it is easy to make, delicious and feeds lots of people for very little.
Over the winter months, butternut squash is abundant and easily available in the shops. From one butternut squash, you can make up to 6 portions of soup so it is very economical. Great if you have a few people to feed or would like to make ahead soup for lunch for the week.
- You can dress this soup up as much or as little as you want.
- You can add cream to make it creamier and more delicious.
- You can add some toasted croutons, toasted pumpkin seeds or similar crunchy things to add some texture.
- You can add any other vegetable you have to use up all the leftover vegetables.
The combinations are endless, just see what you have in the fridge or pantry and experiment.
At its base is the sweet flavours of the butternut squash.
Top tip: roasting the squash before making the soup can impart an extra level of flavour but is fine to omit.
I made this soup with the VonShef Digital Soup maker which I reviewed here. It is a very easy piece of kit to use and can cook and blend soups in one machine. Much less fuss and washing up.
If you do have leftover soup, this butternut squash soup freezes really well too.
Get more details about the Vonshef Digital Soup Maker at their website or on Amazon.
Butternut squash soup recipe
Ingredients
- 1 butternut squash peeled and diced
- 1 large carrot peeled and diced
- 1 large onion sliced
- 1 clove garlic
- 800 ml chicken or vegetable stock
- olive oil to fry
- salt and pepper
Instructions
- Fry the onions in some olive oil until soft, about 5 minutes.
- While the onions are frying, peel the carrots and butternut squash. Cut both vegetables into large cubes.
- Place but vegetables into the soup maker. Pour in the softened onions and the stock. Add some salt and pepper to taste.
- Place the lid on the Vonshef soup maker and press the on button. All the lights will start flashing. Then press the smooth button. The digital display will show the temperature.
- The soup maker will then heat up until the contents in the jug reach 100C. The dial will then show a countdown time of 10 mins. This is when the blender function will come on, if you chose the smooth option.
- The soup will automatically be blended and continue being cooked. After the elapsed time, it will automatically switch off.
- Taste the soup and adjust seasoning as required.
- You can then pour the soup out into bowls, garnish with some parsely and serve with some bread and butter.
PIN FOR LATER!
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I like and trust.
Note: This soup maker was gifted for review. Read the full review here.
