This is the perfect comforting autumn soup -simple, wholesome and full of flavour. It's one I make again and again.
With just a few healthy ingredients - butternut squash, potato, leek and carrot, ground cumin and cinnamon spices for extra flavour and an apple for sweetness, this soup comes together easily and tastes incredibly nourishing. The texture is rich and creamy with a subtle kick from the the chilli flakes adding just the right amount of warmth.
This is the perfect comforting autumn soup -simple, wholesome and full of flavour. It's one I make again and again.
With just a few healthy ingredients - butternut squash, potato, leek and carrot, ground cumin and cinnamon spices for extra flavour and an apple for sweetness, this soup comes together easily and tastes incredibly nourishing. The texture is rich and creamy with a subtle kick from the the chilli flakes adding just the right amount of warmth.
Yields2 Servings Prep Time10 minsCook Time40 minsTotal Time50 mins
2 tbsp olive oil 1 onion, diced 1 tsp ground cumin pinch of cinnamon salt and freshly ground pepper to taste 1 medium potato, peeled and chopped 2 stalks celery, chopped 1 carrot, peeled and chopped 1 small apple, peeled and chopped 1 medium butternut squash, peeled and chopped 750 ml vegetable stock 1 sprig fresh rosemary chilli flakes 3 tbsp crème fraîche 3 tbsp natural yoghurt milk olive oil to drizzle
11. Heat the oil or butter in a large pot over medium-low. Add the diced onion with a pinch of salt and sauté for 3–4 minutes until softened. Stir in the minced garlic, ground cumin and cinnamon. Cook for 1 minute until fragrant.
2. Stir in the chopped potato, carrot, celery, squash, and apple. Season with salt and pepper. Cook for 10–12 minutes, stirring occasionally to lightly soften and coat the vegetables in the spices.
3. Pour in the vegetable stock and add the rosemary sprig. Bring to a gentle boil for 2-3 minutes, then reduce the heat. Cover and simmer for 30 minutes until the vegetables are tender.
4. Remove the rosemary sprig. Blend until smooth using a hand held blender or countertop blender.
5. Combine the crème fraîche, yoghurt and milk together in a small bowl, Ladle the soup into bowls then spoon over the crème fraîche mixture and, sprinkle over some chilli flakes and a small drizzle of olive oil. Serve with bread if desired.
1. Heat the oil or butter in a large pot over medium-low. Add the diced onion with a pinch of salt and sauté for 3–4 minutes until softened. Stir in the minced garlic, ground cumin and cinnamon. Cook for 1 minute until fragrant.
2. Stir in the chopped potato, carrot, celery, squash, and apple. Season with salt and pepper. Cook for 10–12 minutes, stirring occasionally to lightly soften and coat the vegetables in the spices.
3. Pour in the vegetable stock and add the rosemary sprig. Bring to a gentle boil for 2-3 minutes, then reduce the heat. Cover and simmer for 30 minutes until the vegetables are tender.
4. Remove the rosemary sprig. Blend until smooth using a hand held blender or countertop blender.
5. Combine the crème fraîche, yoghurt and milk together in a small bowl, Ladle the soup into bowls then spoon over the crème fraîche mixture and, sprinkle over some chilli flakes and a small drizzle of olive oil. Serve with bread if desired.
Ingredients
One of my favourite recipes to throw together especially coming into the autumn season and these colder days. With only a few ingredients this is simple, quick and yet tastes delicious and filling. I found this goes well as a light dinner with a side of garlic bread.