Hello! Autumn is well under way, the leaves are changing colour & falling from the trees & I can finally bring out my cosy woolly jumpers. I thought I’d share with you one of my favourite seasonal soup recipes – the perfect warmer upper on a grey, rainy, Autumnal day (like today!). It’s delicious!
Ingredients:
*3 tablespoons of butter/marg
*2 onions – chopped
*1 med to large butternut squash – peeled, seeded and chopped in to
cubes (roughly 500g but I just used a whole squash)
*1 large apple – cored and chopped
*3 tablespoons of plain flour
*A pinch of nutmeg
*1 teaspoon of curry powder
*750ml of chicken or vegetable stock
*400ml milk – optional, if you prefer a thicker soup you can leave this out or
just add a smaller amount
*Salt and pepper
Method:
1) Melt the butter in a large saucepan then add the onions – cook until soft.
2) Add the butternut squash and apple – fry for a few minutes
3) Remove from heat then add flour, curry powder and nutmeg – stir well to coat
4) Return to the heat and slowly add the stock. Bring to the boil then simmer for 30 minutes or until the squash is tender
5) Remove from the heat then blend it together using a stick blender. Return it to the heat and add the milk if using and season well with salt and pepper – stir
(make sure it doesn’t boil again)
6) Serve with bread of your choice – a crusty loaf works scrumptiously though! I also added a grind of black pepper and a small sprinkle of chilli flakes to the top.
*If you’re cooking this in advance, you can leave it to cool slightly before blending and re-heat it when you’re ready and continue with step 5.
* Refrigerate any leftovers
With a Hint of Lemon 