This soup was one of those magically recipes, where you google a mismatch of ingredients lurking in the bottom of your fridge and come up with something incredible. It has been labeled in our house ‘the best soup’, the kind of soup you serve at family lunches with chunks of freshly cooked bread. As it cooks the squash turns sweet which balances against the rich herbs and spices. This soup goes exceptionally well with granary bread, as it pairs well with nutty flavours.
Butternut Squash and Carrot Soup
from Woman and Home
2 tbsp oil
2 white onions, chopped
2 inch piece of ginger, peeled and chopped
2 garlic cloves, chopped
2 tsp ground cumin
500g carrot, peeled and chopped
1 medium butternut squash, peeled, deseeded and chopped into inch chunks
1.5l vegetable stock
1 bunch coriander, roughly chopped
6 heaped tsp greek yoghurt.
On a medium heat fry the oil, onion, garlic and ginger in a large saucepan until translucent (about 5 minutes).
Add the cumin and continue to heat for a further minute.
Add the squash, carrot and stock to the pan and bring to the boil.
Reduce the heat, and allow to simmer for 20-25 minutes until the vegetables are soft.
Add the coriander and puree until smooth.
When served add a spoon of yoghurt to each bowl.