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soup
Roasted butternut squash and bell pepper soup
Roasted beetroot soup
Thai red curry noodles
Cream of mushroom soup
Leek and potato soup
Roasted tomato soup
Butternut squash and carrot soup
My daughter has become a soupaholic these days and wants it most days for dinner. Pumpkin seems to be her favorite and I am making the most of this new like.
Combining different veggies which seem to have worked as well. So the other day I made this delicious soup with squash and carrots. This is an easy to prepare recipe. I have used coconut cream and it tasted great but you can use heavy cream instead.
You need –
- Butternut squash – 250 grams, skin off and cubed
- Carrot – 1, cubed
- Onion – 1, sliced
- Garlic – 2 cloves
- Vegetable stock – 500 mls
- Butter – 1 tablespoon
- Coconut cream – 1/4 cup
- salt and pepper
How to-
Heat oil in large sauce pan and add the onions, garlic. Cook till soft. Add in the squash and carrots. Cook for a minute.
Add the vegetable stock and cook for about 30-35 minutes or until carrots and squash are soft. Just before turning off the heat add the coconut cream. stir well and turn off the heat.
In a blender or food processor, blend the soup until smooth. If the soup is too thick, add a bit of hot water to adjust the consistency.
Season with salt, pepper and serve.
