Sluttishly Savoury: Butternut Squash Soup

Nobody told me it was going to get this cold and grey this quickly - I totally missed the memo. I definitely need to stock up on fluffy slipper-boots and hot chocolate, but in the mean time I'm mostly going to be living off this soup. It's one my Mama taught me to make for just this time of year, and it never fails to leave me warm and snuggly. Plus, the butternut squash has the cosiest name of all the vegetables. Win.

Butternut Squash Soup

(If you like, you could substitute half the squash for one small pumpkin - especially good in a month or two when pumpkins are properly in season.)

You'll Need:

• 2 tbsp olive oil
• 1 butternut squash, skin removed and chopped
• 3 large carrots, peeled and chopped
• 3 sticks of celery, chopped
• 2 red or yellow onions, chopped
• Salt and Pepper
• 2 springs of rosemary
• 1 clove of garlic, chopped
• 2 chicken stock cubes (obviously, this can be replaced with vegetable stock for a vegetarian alternative!)
• 2 litres of boiling water
• 1-2 tbsp balsamic vinegar (optional, it adds extra flavour.)

Make it!

• Fry the onion and celery until soft.
• Add the carrots, garlic, rosemary, salt and pepper. Stir well and cook for two minutes.
• Add the chopped squash.
• Crumble in the stock cubes and add boiling water. Add more water if needed, it should cover the ingredients plus go one or two inches above them.
• Bring to boil and simmer for around 45 minutes or until the vegetables are soft.
• Blitz with a hand blender or pour into a blender in batches and whizz until smooth. Adjust seasoning and serve with a swirl of cream if desired.

Image taken from JoePhoto's photostream under the creative commons license.