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Butternut squash soup

I got this recipe a few years ago from the Irish mum of a dear friend and it’s become the soup I make the most often. It’s lovely and thick, and perfect for warming you up on cold nights. It’s also easy to make (chop, simmer, puree and eat!).

If making this for the younger munchkins in your family, use a low-sodium stock. I usually use a stock I’ve made using a leftover roast chicken carcass as I can decide how much salt to add to it, if at all, but a low-sodium stock cube works just as well.

Add a swirl of cream or yogurt to each bowl just before serving. Please excuse my ‘artistic’ swirls in the photo. I was trying to be too clever and it didn’t work at all (you should have seen the efforts I didn’t photograph!).

Nicholas is mostly enjoying having a vegetable soup starter before dinner. I’m definitely finding it the best way at the moment to get more vegetables into him, even though he’s going through a period of fussiness which means he’s sometimes eating very little for dinner. I spent a lot of time last week searching  for advice for fussy eaters and asking people for tips, then trying them out. There’s definitely a post on tips for fussy eaters in the pipeline.

In the meantime, enjoy the soup.

BUTTERNUT SQUASH SOUP

Prep time: 10-15 mins
Cook time: 30 mins
Makes 6 adult servings

1 large butternut squash, peeled and roughly diced
1 medium onion, diced
1 large carrot, peeled and chopped
1 sweet potato, peeled and roughly diced
1 litre chicken stock
1 tbsp olive oil
1 tbsp butter
Salt and pepper

Melt the olive oil and butter in a large pot over a medium heat. Add the vegetables and saute for about 5 mins.

Add the stock, bring to the boil and then simmer over a low heat until the vegetables are soft.

Remove from the heat and puree until smooth. Check for seasoning, and add salt and pepper if needed.

Serve with a drizzle of cream or yogurt.

 

Does your family have a favourite soup?

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