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Carrot and Butternut Squash Soup

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6

Ingredients
  

  • 2 onions chopped
  • 1 tbsp sunflower oil
  • 1 butternut squash peeled and diced
  • 4 carrots peeled and sliced
  • 2 sprigs fresh thyme leaves only
  • Salt and freshly crack black pepper
  • 1.5 litres hot vegetable stock
  • Parsley for garnishing
  • Crème fraiche for garnishing

Instructions
 

  • In a large pan, fry the onions in oil until translucent and soft. Add squash and carrots and stir, cooking for a further 5 minutes. Add thyme and season well with salt and freshly ground black pepper. Pour over stock and bring to boil. Allow to simmer gently for 30 minutes, or until vegetables are cooked through.
  • Remove from heat and allow to cool slightly. Using a hand blender or a liquidiser, blend to a smooth soup. If too thick, add a little more stock until desired consistency is achieved.
  • Divide soup into bowls and serve with a dollop of crème fraiche and parsley.

Notes

For a fiery kick, add a diced chilli. Remember, the smaller the chilli, the hotter the taste. Fry with onions in step 1.