FREE SOUP FOR A RED DAY.
Butternut Squash and Carrot Soup.
About 800g butternut squash chopped up.
3-4 large carrots chopped
1 medium onion
1litre (1.3/4pts) Chicken stock. 3 chicken oxo or any chicken stock cubes.
Little salt
Maybe a little chilli flakes or curry powder
I leave the skin on the carrots and just take the seeds out od the BNS but leave skin on,
Chop onion.
Put it all in a large saucepan with the stock (use boiling water ) Cook until BNS soft, when it cools down just blitz it.
I always put a couple of ladles in old jars that I have accumalated and keep in the fridge.
It is quite thick, when I decant the soup from a jar to a saucepan to reheat I put a little water in the jar to swill out all the soup. Then just the right thickness.
You can freeze it, when it thaws it will be a little runny but if you put it in a pan and bring to the boil it will thicken up again.
I like to put either a 1/4tsp chilli flakes or level tspn of medium curry powder. The run of the mill powder not madras or any of those I think
It is lovely, even if you don`t like BNS give it a try.
