Butternut Squash Soup 

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Now it’s getting colder the chunky knits and snuggly socks are all coming out, there is definitely a little nip in the air.

So what better way to help warm up than a big bowl of tasty Butternut Squash soup made from seasonal vegetables.

It’s a super simple recipe and my kids love it.

Serve’s 4

Ingredients 

1 butternut squash or other type of squash including pumpkin

3 large carrots

1 large onion

1 had full of red lentils

1 pint of vegetable stock

1 clove of garlic

1 teaspoon of chilli powder (optional)

1 teaspoon ground ginger

1 handful of red lentils to thicken (optional)

Method.

Chop all the ingredients and place in a large pan top with the vegetable stock bring to the boil and simmer on low for 30 min’s or until all the vegetables are softened.

Leave chunky or blitz to create a smoother soup

Enjoy this Autumal family favourite with crusty bread

This soup is perfect for lazy lunches or after school teas.

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Hope you enjoy

Until next time

Caroline X

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2 Comments

    • October 22, 2016 / 8:05 am

      It’s really is emma and really easy to make. I just went a little OTT on the chilli this time 😥😥🌶🌶😲😲

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