Well Christmas is over and that means I need to try and regain some structure and healthy eating again. Batch cooking soup is perfect for wintertime. It is nice to have a hot lunch, that is quick to make, and that you can make in batches!
I like to use whatever vegetables I have in at the time, and that is in season. So a lot of root vegetables at this time of year. I found a lonely looking butternut squash in the cupboard so decided to make good use of it.
I find soups great to make for Freya and I, as we share a big bowl and some bread between us. Easy lunch!
- Olive oil
- I large onion
- I garlic clove
- 1 tsp sage finely chopped
- 1 butternut squash
- 650ml vegetable stock (reduced salt)
- 3 tblsp Creme Fraiche, plus extra for the topping if you’d like
- Black pepper to taste
- Preheat the oven to 180 Fan/200 Conventional
- Peel the butternut squash and cut into small chunks.
- Place on a baking tray, drizzle with olive oil and season with black pepper.
- Roast for 40 minutes, or until soft
- Finely slice the onion and garlic and cook on a low heat with a little olive oil and the sage.
- Cook until soft, on a low heat so as not to burn the onion/garlic.
- When soft, add in the roasted butternut squash, stock and creme fraiche.
- Now simmer until the butternut squash is really soft, up to 30/40 minutes.
- Season to taste ( I don’t add salt if I’m making this for my daughter).
- Now blitz to smooth, in a liquidiser/nutribullet/hand blender.
- Swirl through extra creme fraiche to serve.
You could add in chillis to this recipe, to give it a bit of a kick, but as I am making mine to have for lunch with my daughter I thought it would be best not to!