Butternut Squash Soup: The Perfect Autumn Recipe
The grey drizzle over Leeds is a sure reminder that summer is well and truly over. As the weather turns colder, hearty comfort food fills our kitchens and bellies. This butternut squash soup is perfect comfort food that's also super healthy! As Halloween gets closer the butternut squash can also be swapped out for pumpkin.
Ingredients (To serve 4)
2 tablespoons olive oil
1 butternut squash
3 sweet potatoes
1 clove garlic
Dried mixed herbs
1 tablespoon greek yoghurt
1 vegetable stock cube
1. Preheat the oven to 200 degrees. Chop the butternut squash, carrots and sweet potatoes into chunks. Finely slice the onion and garlic.
2. Put the butternut squash, carrots and sweet potatoes in a roasting tray and drizzle with the olive oil. Sprinkle the onion, garlic and herbs over the top. Roast in the oven for about an hour or until the vegetables are soft.
3. Put the vegetables into the blender along with the yoghurt, stock and 3 cups of water. Blend until all of the lumps have gone. You may need to add more water depending on the desired consistency.
Put the fire on, put your feet up and enjoy your soup! This also make a great starter for dinner parties!