The wellies are on and the woolly scarf is snuggly wrapped around your neck, but what’s the thing you’ll crave most after being outside on a chilly autumn day? A hearty bowl of soup. This easy, crowd-pleaser recipe is just what you need to warm the soul. And for the perfect autumnal vibe, you can serve your nourishing, seasonal soup on our sycamore autumn wipeable tablecloth.
Squashes and root vegetables are packed full of goodness and this recipe is a really simple way to use up that butternut squash that has been sitting in your fridge.
You can add chilli and smoked paprika if you want a bit more spice and if you have a stick blender, it’s super easy to whizz up.
Ingredients
1 medium butternut squash, peeled, seeds removed and cut into 2cm chunks
3 large carrots, peeled and cut into 1cm rounds
2 large onions, peeled and cut into 2cm chunks
4 cloves garlic, peeled
6 sprigs fresh thyme
olive oil
salt and pepper
500 - 600ml chicken or vegetable stock
Method
- Preheat the oven to 180°C, gas 4.
- Place the squash, carrots, onion, garlic and thyme in a large roasting tin. Season generously and drizzle with olive oil. Toss to combine well.
- Roast in the oven for 35-45 minutes until the vegetables are soft.
- Blend in a liquidiser until smooth adding enough stock to make the consistency you like (you may have to do this in batches).
- Pour into a saucepan, cover and bring to the boil to heat through.
- Serve with a loaf of crusty bread.
Serves 6