We always have a soup on the go in our house. It’s the perfect meal to keep stocked in your fridges and freezers for those days when you just don’t want to cook. This recipe makes a big batch and freezes really well. 

As we are getting to the end of the week, I am getting to the end of my veg supplies. Instead of wasting the vegetables that may not look their best anymore, I always put them into a soup.

This soup is versatile, if you don’t have anything available to you swap it out with something similar. For instance, if you don’t have onions you could use leeks, or if you are out of sweet potato use an extra carrot.

🛒 Ingredients 🛒

▪️1 butternut squash

▪️4 cloves of garlic

▪️1 red onion

▪️1 shallot

▪️2 sweet potatoes

▪️1 carrot

▪️1.5 litres water

▪️2 vegetable stock cubes

👩‍🍳 Method 👨‍🍳 

1. Preheat the oven to 180°C. Slice the butternut squash in half lengthways and remove the seeds. Brush with olive oil and add two garlic cloves to each well where the seeds were. 
2. Roast the butternut squash in the oven for 30-40 minutes until soft.
3. Slice the onions and shallots and fry with a little oil over a medium heat until soft and reduced in size by at least half.
4. Peel and chop the carrot and sweet potatoes and add to the onions. Add the roasted garlic cloves from the butternut squash and cook for 5 minutes.
5. Add the veg stock cubes and water and bring to the boil. Lower the heat and simmer for 10 minutes. 
6. Scoop out the butternut squash from its skin and add to the soup. Simmer for 10 more minutes until everything is soft enough to blend.
7. Blend until smooth and enjoy. Top with some chopped rosemary and enjoy!