upndown
Gold Member
Just in time for next week's challenge if anyone fancies this one.
Butternut Squash and Carrot Soup
Frylight
One medium onion, peeled and diced
Medium butternut squash, peeled, deseeded and cut into chunks
Four medium carrots, peeled and diced
2 garlic cloves, crushed
Freshly ground black pepper
900ml vegetable stock (I use the lower salt oxo cubes)
A few sprigs of thyme (optional)
Spray large pan with frylight and cook onion for 2mins over low heat until soft
Add squash and carrots and cook for another 2mins, then add garlic and seasoning. Pour in stock and cook for approx 20 mins or until veg are soft.
Using a hand blender or processor you can either blend until smooth or blend half of it and add back to the pan, to make it thicker with chunky veg. Serve sprinkled with fresh thyme if you like or could use chopped parsley.
Good luck to all those starting the Challenge this week.
thx cloudy for these recipes!