Butternut squash soup recipe
Butternut Squash soup is so easy to make, delicious and the perfect warming recipe to make that everyone will enjoy. 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.
Servings 4 portions
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.
