In Dinner, Lunch, Recipes, Soups

Butternut Squash and Carrot Soup

Butternut Squash and Carrot Soup

A heavenly shade of orange, the true colour of autumn leaves, the soup looks fabulous served in a ‘squash bowl’.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 People

Ingredients
  

  • 2 large echalions shallots sliced
  • 6 carrots cubed
  • 500 ml vegetable stock
  • 500 ml chicken stock
  • 500 ml boiling water
  • 2 tbsp olive oil
  • sea salt
  • white pepper

Garnish

  • chives
  • roasted butternut squash seeds (see Lisa's tip for instructions)
  • coconut yogurt (coyo)

Instructions
 

  • In a large saucepan on medium heat, sauté the shallots in olive oil until translucent (approx. 5 minutes).
  • Add the cubed butternut squash, continue to sauté for 3 minutes then add the cubed carrots.
  • Season with sea salt and white pepper.
  • Add your vegetable, chicken stock and boiling water. Increase the heat and bring the soup to boil for 3-5 minutes.
  • Reduce the heat to medium and cook for 40 minutes (if you find there is a lot of broth on the top, using a large spoon you can skim this off).
  • Remove from the heat and cool slightly.
  • Using a hand-held blender, purée the soup in the pot, or purée in batches in a blender or food processor.
  • If the soup is too thick, add a little extra boiling water (almond milk or soya milk are also good choices).
  • Garnish with coconut yogurt, roasted butternut squash seeds and chives.

Notes

LISA’S TIP - To make the squash bowl, cut the butternut squash just beyond the bulbous part of the squash where it meets the neck. Using a spoon, scoop out the seeds. Rinse the seeds to remove fibres and also the inside of the bulbous part of the butternut squash. Pat dry with kitchen towel. Preheat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted). Line a baking tray with parchment paper, place the butternut squash and seeds on the tray, and drizzle olive oil over. Sprinkle with sea salt and cracked black pepper. Roast the butternut squash uncovered for 40-50 minutes, but remove the seeds after 20-25 minutes. Season with a little touch of salt while the seeds are cooling. The toasted seeds will keep for several months in a sealed container. Serve your soup in the squash and top with the roasted seeds! PS - You can eat the skin of the butternut squash, enjoy!
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