Easy Peasy (spiced) Carrot and Squash Soup
Over a year ago
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Ingredients
- 1 Large butternut squash
- 1kg Carrots
- 1l Vegetable stock (made with 3 Oxo cubes)
- 1 Onion
- 1 Leek
- 1tbsp Cayenne Pepper
- 1tbsp Ground corriander
- 3tbsp Natural (fat free) yogurt
Accompaniment
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Description
Soup is a great quick and easy lunch, served with toast, a sandwich or just a nice hunk of crusty bread and butter. And this one's really easy and really really tastey!
Method
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1
1. Peel and chop all your ingredients. Slice the onions and the leek and chop the carrots and squash into roughly 2cm chunks.
2. Melt the butter on the hob in a very large pot (I used a large casserole dish) - Melt it gently and be patient. Keep the heat low to moderate otherwise you'll burn the butter.
3. Add all the veg, give it a good mix so it all gets a bit of a buttery coating, put the lid on the pot and sautee for about half an hour, stirring it now and then. Wash up the knife and cutting board - you're finished with them!
4. After half an hour, add the hot stock to the pot, season with salt and pepper and put the lid back on. Return to the boil and let it bubble away for 20 mins.
5. Take off the heat and mix in the cayenne pepper and corriander blitz it up - either use a hand blender in the pot or do it in a jug blender.
6. All the yogurt does is make the soup slightly creamier, so if you're using it, stick it in now and give it another blitz.
That's it. Job done. Enjoy!
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