Butternut Squash and Carrot Soup

Winter is not over yet and I decided to make soup again today.

For 3-4 portions:
1 medium sized butternut squash
3 carrots
1 parsnip
1 small suede
1 onion
1 small leek
3 tablespoons butter
2 beef stock cubes, some vegetable stock
4 tablespoons soured cream
4 tablespoons natural yoghurt
pepper, salt, red chili

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

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