The perfect comforting autumn soup that is so easy to make with just a few healthy ingredients such as , butternut squash, potatoe, leek and carrot... This soup is amazingly nourishing and has a rich and creamy texture, with a slightly spicy taste from the chilli flakes.
The perfect comforting autumn soup that is so easy to make with just a few healthy ingredients such as , butternut squash, potatoe, leek and carrot... This soup is amazingly nourishing and has a rich and creamy texture, with a slightly spicy taste from the chilli flakes.
Yields2 Servings Prep Time10 minsCook Time40 minsTotal Time50 mins
25 g butter 1 onion 1 medium potatoe 2 stalks celery 1 carrot 1 medium butternut squash 600 ml chicken stock pumkin seeds chilli flakes crème fraîche or yoghurt
11. Firstly dice the onion then peel and chop the vegetables into small chunks . Melt the butter in a large pot and cook the diced onion on a low heat for about 3 minutes .
2. Add the peeled and chopped potatoes, butternut squash carrots and celery. Cook for 5-10 minutes on low heat.
3. Add in the chicken stock and bring to the boil for 3 minutes. Cover and simmer for 30 minutes.
4. Transfer the soup to a blender or use a hand processor to smooth and get rid of any chunks. Top with some pumpkin seeds, crème fraîche and chilli flakes.
1. Firstly dice the onion then peel and chop the vegetables into small chunks . Melt the butter in a large pot and cook the diced onion on a low heat for about 3 minutes .
2. Add the peeled and chopped potatoes, butternut squash carrots and celery. Cook for 5-10 minutes on low heat.
3. Add in the chicken stock and bring to the boil for 3 minutes. Cover and simmer for 30 minutes.
4. Transfer the soup to a blender or use a hand processor to smooth and get rid of any chunks. Top with some pumpkin seeds, crème fraîche and chilli flakes.
Ingredients
Directions
1. Firstly dice the onion then peel and chop the vegetables into small chunks . Melt the butter in a large pot and cook the diced onion on a low heat for about 3 minutes .
2. Add the peeled and chopped potatoes, butternut squash carrots and celery. Cook for 5-10 minutes on low heat.
3. Add in the chicken stock and bring to the boil for 3 minutes. Cover and simmer for 30 minutes.
4. Transfer the soup to a blender or use a hand processor to smooth and get rid of any chunks. Top with some pumpkin seeds, crème fraîche and chilli flakes.