It was an experimental cooking day for me the other day, to a certain extent, I mean I have made soup before, but I decided to follow my own recipe instead of others, which basically consists of throwing things in a pan and hoping for the best!
(With the other half of the Squash, I simply roasted it and used it in a salad!)
I made Butternut Squash and Carrot soup, it had a bit of a kick to it, but it was delicious none the less.
Ingredients:
- Butternut Squash (Half)
- Carrots (3-5)
- 1 White Onion
- Black pepper
- Chilli Flakes (optional)
- 300ml of Hot Water
- Pumpkin seeds (dressing)
Method:
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| Sauteed Vegetables |
- First of all, I chopped the onion, Butternut Squash and Carrots into small chunks.
- Then, I added the white onion to the pan to soften, after it was fairly soft I added the Butternut Squash and Carrots and sauteed for about 30-40 minutes until the squash was soft.
- If the pan starts to burn a bit add a little bit of the water!
- Then after it has softened add the hot water and simmer for about 30 minutes until the ingredients look soft enough to mash.
- Then I seasoned with salt&pepper, chilli flakes and pumpkin seeds (add the spices you like) it's an extremely flexible recipe!
- Lastly, I placed into a blender and whizzed it all into a thick soup.
- Then eat and enjoy!
(With the other half of the Squash, I simply roasted it and used it in a salad!)
And there you have it, a nice thick, Vegan Soup
Perfect for the Winter Weather!
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| Butternut Squash and Carrot Soup |
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| Soup dressed with Pumpkin seeds |
