Carrot and butternut squash soup
Carrot and butternut squash soup is a true winter warmer! It's incredibly nutritious and Sally Bee's recipe which is on the Vow to Wow plan adds crème fraîche and parsley to the mix. Enjoy!
Ingredients
2 onions, chopped1 clove garlic, chopped1 tbsp extra virgin olive oil1 butternut squash, peeled and diced4 carrots, peeled and sliced2 sprigs fresh thymeFreshly ground black pepper1.5 litres hot, low salt vegetable stockParsley for garnishingLow fat crème fraîche for garnishing
Sally's tip: If you like your soup spicy – add a dash of hot pepper sauce!
Method
In a large, non-stick pan, fry the onions and garlic in the olive oil until translucent and soft
Next add squash and carrots and stir, cooking for a further 5 minutes
Add the thyme and season well with 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 fraîche and parsley