Butternut Squash Soup…


Last weekend we made soup, well I made soup and he sat on the side in the kitchen and watched.

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I thought that I would share the recipe with you, don’t be fooled though, the boy did not eat any of the soup, he held a carrot but what he didn’t do is taste or eat any of the carrot. He doesn’t do veg or soup, so soup which is veg? No chance

This is a very simple soup recipe, nothing faffy or fussy, just simple and easy, something that doesn’t take to long and that can be done on a weekend without loosing all of your day to cooking and cleaning up.

Ingredients are simply

  1. 1 med/lrg Butternut squash (diced)
  2. 2 med carrots (chopped)
  3. 2 med potatoes (diced)
  4. a tablespoon of butter
  5. Chicken stock 750ml – 1000ml
  6. salt and pepper to taste

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So the first thing you need to do is peel and chop all of the veg, then add the butter to the pan and melt it before using it to brown the vegetables

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This takes about 5 mins, once its browned, add the stock until it covers the veg, holding back a little for later, and then bring it to the boil.

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Allow it to boil for about 5 mins, then turn it down to a simmer, put the lid on the pan and then let it simmer for a further 20mins until all of the veg is very soft. Then blend the veg and stock together, I use a hand blender that in our house we call Brenda. If the soup is to thick at this stage add some of the stock that you held back.

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Then add your salt and pepper to taste, I also add chilli flakes to the soup to add to the flavour. I highly recommend that you try it with the chilli flakes.

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This makes enough soup for about 4-5 servings, I separate it off and freeze it to then take it to work for my lunch during the week, its fine to reheat in the microwave and freezes really well.

So to summarise, chop, brown, boil, blend, season, eat!

If I can do it anyone can, seriously I have made some really bad soup in the past, this is one that never goes wrong, and it tastes so fresh and yummy, nothing like anything you will buy in the shops.

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