Butternut Squash & Carrot Soup

It’s the season for squashes and soup. It’s starting to cool down here in HK, although the humidity is still in the 80% range.

I’ve previously posted Good Woman’s Soup from my mum’s treasure trove of magazine clipping recipes.This soup is similar, in that it requires an immersion blending after all of the veggies have been cooked. 

The thicker soups, when all ingredients have been blended together, make for a much more filling meal. At least for me, anyway.

I did a bit of research regarding butternut squash soup. I don’t use squash very often, but I do enjoy them when I have them. I’ve always known that they make a great autumnal soup, and they’re also quite filling. Ultimately though, this soup is something I experimented with (knowing that the flavour combinations were classics), and it worked out great.

The dollop of sour cream isn’t necessary, but helps to make the soup even more filling and adds an extra element. 

I highly recommend this soup with some freshly baked bread rolls. And don’t worry if you don’t have a slow cooker. You can just let everything cook in a large pot over a low heat for a few hours.

Ingredients

500 grams butternut squash, peeled and cubed
3 medium carrots, peeled and cut into chunks
1/2 red or white onion, cut into chunks
1 granny smith apple, cut into chunks
1 litre homemade vegetable or chicken stock
4 cloves garlic, peeled
handful dried bay leaves
2 tablespoons dried oregano
2 tablespoons dried thyme
1 tablespoon smoked paprika
salt
pepper

  1. Preheat the oven to 180C. Place the squash and carrots on a baking tray, drizzle with oil and roast for 40 minutes.
  2. Once the veggies are roasted, add them to your slow cooker (or a large pot), along with all of the other ingredients. Season with salt and pepper to taste.
  3. If using the slow cooker, set on low for 5 – 6 hours. If you’re using a large pot, place over a low heat for 3 – 4 hours.
  4. Using am immersion blender, blitz everything until smooth.
  5. Store in an air-tight container for up to a week, or eat immediately.
  6. Serve steaming hot, with a dollop of sour cream and some freshly baked bread rolls.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s