Butternut Squash Soup

Silky smooth, naturally sweet, and beautifully golden. The ultimate autumn soup.

Ingredients

• 1 butternut squash, peeled and diced (about 800g)
• 1 onion, diced
• 2 cloves garlic, crushed
• 2 carrots, diced
• 1 vegetable stock cube dissolved in 800ml water
• 1 tsp ground cumin
• 1/2 tsp ground nutmeg
• Salt and pepper
• Drizzle of olive oil and pumpkin seeds to serve

Method

1. Place the squash, onion, garlic, and carrots in the slow cooker.
2. Pour over the stock and add the cumin and nutmeg.
3. Cook on Low for 6-8 hours until everything is very soft.
4. Blend until smooth with a stick blender or in a jug blender.
5. Season to taste and serve with a drizzle of olive oil and pumpkin seeds.

Tips

This freezes brilliantly. Make a big batch in autumn when squash is cheap and freeze in portions for winter.