Viccy's Scrummy Yummy Butternut Squash Soup
x1 onion
x1 red pepper
x3 carrots
Vegetable oil
x6 medium potatoes
x1 large butternut squash (or a pumpkin, when in season)
x2 vegetable stock cube
Salt & pepper
x1 red pepper
x3 carrots
Vegetable oil
x6 medium potatoes
x1 large butternut squash (or a pumpkin, when in season)
x2 vegetable stock cube
Salt & pepper
Finely mince the onion, pepper and carrots and gently fry in a smidge of vegetable oil until soft. **I love my Pampered Chef hand chopper to finely mince veggies**
Peel and chop the potatoes and butternut squash into 1" cubes.
Boil the kettle, and add the stock cubes to a mug. Add freshly boiled water to the mug to create a liquid stock. Add this to the saucepan with the softened veggies. Stir.
Add the potato and butternut squash cubes, then enough freshly boiled water to just cover all the veggies.
Simmer for approx 30 minutes. Leave to cool slightly, then blitz with a hand blender. You may need to add more water if it's too thick. Add salt & pepper to taste, and serve.
Freezeable too, so I tend to make a big batch so I can freeze to enjoy later in the season.
Serves approx 6 - 8 portions
Enjoy! What's your favourite soup?
