I threw this together the other night as I was stuck as to what to make for dinner. I had all the ingredients required in the back of the cupboard. There were two apples left over from the previous week and the butternut squash was a random buy. I always tend to pick up random vegetables in the shops which are on offer and I never know what to do with them. A soup is a great way to use up unwanted veg.
So here are the ingredients:
a glug of olive oil
finely chopped onions
two peeled and chopped cooking apples
one butternut squash, peeled and chopped
one potato, peeled and chopped
1.5 litres chicken stock
salt & pepper
And here’s what I did –
Heat the oil and glaze the onions until they are soft. Throw in the butternut squash and potato. The potato helps thicken the soup. After five minutes or so throw in the apples. The important thing with making a soup is to allow the vegetables to sweat over a low heat for a good while. This allows the flavours to release and intensifies the taste. Then add the stock (homemade or stock cube, doesn’t matter). Bring to the boil and allow to simmer for 20 minutes or until the vegetables are soft. Blend and serve!
To garnish –
Drizzle a spoon of cream into the bowl for that restaurant look!
Scatter on some roasted pumpkin seeds.
Make some homemade cheese croutons.
I served this up with homemade quiche but would go just as well with a nice green salad.
This is a great soup for the family. Children love the sweet taste of the apples, a great way to get vegetables into them. The colour is beautiful and the butternut squash is a good source of vitamin a and the b-complex vitamins. A great winter warmer…