It's been a very warm autumn so far, but the leaves are turning and the evenings are chilly, which is enough to justify putting together a nice, warming soup. This is a very simple recipe: the fresh vegetable flavours aren't overwhelmed by seasonings, and the cream just makes it all a little smoother. Of course, you could use vegan cream (or even soya yoghurt) to make the soup vegan.
I'm submitting this to October's No Croutons Required event, for which the theme this month is squashes. The last year has been crazy (what with redecorating almost the whole house) so it's been a while since I got around to entering NCR. Hopefully I can get to it a bit more regularly this winter.
Butternut Squash & Carrot Soup
Serves 4 (as a starter)
1 butternut squash
3 large carrots
1 large onion
2tbsp olive oil
2-3 sprigs of fresh rosemary
black pepper to taste
1 stock cube
300ml boiling water
4tbsp fresh cream
- Finely dice the carrots, buttnernut squash, and onions.
- Heat the oil in a large, heavy-based pan.
- Fry the vegetables until softened.
- Add the stock cube, rosemary, and black pepper, along with the boiling water. Simmer over a low heat for an hour or so.
- Puree the soup (I usually use a potato masher, but you could also give it a few seconds in a blender) and return to the pan.
- Stir cream through the soup, and heat gently until piping hot. Serve immediately.
This soup has about 165 calories per serving, so it's a great fast day meal. You can ditch another 30 calories per portion by halving the amount of olive oil to fry the vegetables.