Butternut squash and carrot soup with garlic croutons

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.

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

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

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

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.

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