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




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