Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 1 large red onion , chopped

  3. 1 large butternut squash , chopped

  4. 500 g carrots , chopped

  5. 500 ml chicken stock salt and black pepper

  6. 3 tbsp olive oil , for frying

  7. 4 slices white bread , crusts removed, cubed

  8. 2 cloves garlic , crushed

  9. 4 tbsp single cream , to serve

Instructions Jump to Ingredients ↑

  1. Butternut squash and carrot soup with garlic croutons Method 1. For the soup: heat the olive oil in a saucepan over a medium heat and fry the onion for about 10 minutes until softened and translucent.

  2. Stir in the squash and carrots and fry for 5 minutes or until lightly browned.

  3. Pour in the stock, bring to a boil then reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.

  4. Use a handheld blender to blend the soup until smooth then season, to taste, with salt and black pepper.

  5. For the croutons: heat the olive oil in a frying pan over a medium heat. Add the bread cubes and garlic and fry for about 5 minutes or until the bread is crisp and golden. Remove from the pan and drain on kitchen paper.

  6. Serve the soup in warm bowls, drizzle with a swirl of cream and serve the croutons alongside.


Send feedback