Winter is not over yet and I decided to make soup again today.
Peel and cut the vegetables into chunks and sauté them in a pan with butter.
Dissolve the beef stock cubes and the vegetable stock powder in about 1 litre of boiling water. Put vegetables into a pot and pour the stock in so that the vegetables are just covered, leave to simmer until the vegetables are soft. Blend with a hand blender.
Dissolve soured cream and natural yoghurt and season to taste with salt, pepper and chili.
Serve with some fresh baguette bread.
That is what I love about English supermarkets:
You can get all the main soup ingredients in one package for about one pound!
Printable PDF version: Butternut Squash and Carrot Soup