Soup Season
A simple bowl of soup is so underrated!!!
There's nothing more comforting than a hot bowl of soup when the wind is howling outside and the rain is pelting off the window.
This butternut squash soup is one of my favourites.
It's so easy to make and even better has only a few ingredients and nothing fancy that you wouldn't already have in the fridge or the press.
The smell in the kitchen while the veg are roasting is just divine.
Give it a go and let me know what you think ✌
1 large butternut squash
1 medium sweet potato
2 stalks of celery
1 large onion
5 cloves of garlic
1/4 teaspoon cayenne pepper (optional, add more or less depending on how much of a kick you like)
salt and pepper to taste
1 tablespoon olive oil
1 litre of vegetable stock
Preheat the oven to 175.
Peel, core and chop the butternut squash.
Add to a large roasting pan.
Chop the sweet potato, celery garlic and onion and add to the pan.
Add the cayenne pepper, salt and pepper.
Add olive oil and toss making sure everything is coated fully.
Roast for 1 hour or until the veg are well cooked.
Put the cooked veg into the food processor with 1 cup of vegetable stock and puree. Don't be afraid to scrape the little burnt bits from the bottom of the pan into the bowl, these are full of flavour and sweetness!!
Process well to form a smooth puree.
Pour the mixture into a large saucepan.
Add the remaining stock until the desired consistency is reached and stir well.
Simmer on low for 10 minutes.
250g oats
120g linseeds
50g mixed seeds
40g chia seeds
1 tsp bicarbonate soda
1/4 tsp sea salt
500g Alpro soya yogurt (I used plain with almond)
There's nothing more comforting than a hot bowl of soup when the wind is howling outside and the rain is pelting off the window.
This butternut squash soup is one of my favourites.
It's so easy to make and even better has only a few ingredients and nothing fancy that you wouldn't already have in the fridge or the press.
The smell in the kitchen while the veg are roasting is just divine.
Give it a go and let me know what you think ✌
ROASTED BUTTERNUT SQUASH SOUP
INGREDIENTS
1 large butternut squash
1 medium sweet potato
2 stalks of celery
1 large onion
5 cloves of garlic
1/4 teaspoon cayenne pepper (optional, add more or less depending on how much of a kick you like)
salt and pepper to taste
1 tablespoon olive oil
1 litre of vegetable stock
DIRECTIONS
Preheat the oven to 175.
Peel, core and chop the butternut squash.
Add to a large roasting pan.
Chop the sweet potato, celery garlic and onion and add to the pan.
Add the cayenne pepper, salt and pepper.
Add olive oil and toss making sure everything is coated fully.
Roast for 1 hour or until the veg are well cooked.
Put the cooked veg into the food processor with 1 cup of vegetable stock and puree. Don't be afraid to scrape the little burnt bits from the bottom of the pan into the bowl, these are full of flavour and sweetness!!
Process well to form a smooth puree.
Pour the mixture into a large saucepan.
Add the remaining stock until the desired consistency is reached and stir well.
Simmer on low for 10 minutes.
Try this dairy free bread with it... It's unreal. Just what you'd want, crusty on the outside and nice and soft on the inside...
OATTY BREAD
Ingredients
250g oats120g linseeds
50g mixed seeds
40g chia seeds
1 tsp bicarbonate soda
1/4 tsp sea salt
500g Alpro soya yogurt (I used plain with almond)
Directions
Preheat the oven to 175
Lightly grease a bread pan with coconut oil
Mix all the ingredients together
pour into the pan and bake for 25 minutes
remove from the pan and bake for a further 10 minutes
Allow to cool fully before slicing in to 12 slices
Be careful with this bread, although it's very clean, at 193 calories per slice it's very calorific!!! One slice is probably enough depending what you are having it with of course 👐
Enjoy 😁
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