Friday, 21 February 2014

Butternut Squash Soup

Do you have a go-to meal that you make when you have guests over for lunch? For me it's this soup! Firstly because other than chopping the veg there's hardly any effort at all, and secondly because everyone always loves it! Win-win!

Butternut Squash Soup
Serves 8

1 large or 2 medium butternut squash*
1 onion
2 large carrots
2 medium baking potatoes
2 stalks of celery
1 heaped teaspoon medium curry powder
1 heaped teaspoon garam masala
1tsp smoked paprika
1Tbsp sugar
2 pints vegetable stock
Salt & Pepper to taste

Peel the squash, carrots and potatoes and chop all of the veg into medium sized chunks.
Heat a tablespoon of olive oil in a large wok or stock pot and add your spices. Stir to make a paste and add all of your chopped veg. Stir to coat the veg chunks in the spice infused oil and allow to fry for about 2 minutes. 
Pour in your vegetable stock and turn up the heat. Once the soup is bubbling turn the heat down to medium and place a lid on top of the pot. Simmer for 30-40 minutes, stirring regularly, until all the vegetables are softened. 
Remove from the heat and blend until smooth. Return the now smooth soup to the pan and stir in the tablespoon of sugar. Season to taste.

I love this soup served with some crusty bread and vegan butter!

*use the hugest squash you can find, the more squash you use the better the soup will be!
Note: this soup can be kept in the fridge for 3 days or in the freezer for 3 months.

Enjoy xo

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