Butternut Squash Harvest Soup
This delightful recipe brings together the sweetness of butternut squash, the goodness of carrots and potatoes, and a touch of creamy perfection. It's the ultimate comfort food to warm your soul and put a smile on your face. Easy, quick and nourishing meal, one served on repeat in our home in Autumn and Winter
- 1 medium-sized butternut squash, peeled, seeded, and chopped into cubes
- 1 carrot, peeled and chopped
- 1 small potato, peeled and chopped
- 500 ml beef stock (you can use vegetable stock for a vegetarian version)
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut cream for a dairy-free option
Prepare the vegetables: Peel the butternut squash, remove the seeds, and chop it into small cubes. Peel and chop the carrot and potato into small pieces as well.
Cook the vegetables: In a large soup pot, add the chopped butternut squash, carrot, and potato. Pour in the beef stock until the vegetables are fully covered.
Simmer the soup: Bring the pot to a boil, then reduce the heat to a gentle simmer. Cook the vegetables until they are soft and tender, which usually takes around 20-25 minutes.
Blend the soup: Once the vegetables are fully cooked, turn off the heat and let the mixture cool slightly. Using an hand held blender carefully blend the soup until it becomes smooth and creamy.
Season the soup with salt and pepper to your taste preferences. Start with a pinch of salt and pepper and add more if needed.
Add cream: Stir in the heavy cream or coconut cream to give the soup a rich and velvety texture. You can adjust the amount of cream depending on how creamy you want the soup to be.
Garnish (optional): For an extra touch, you can garnish the soup with a drizzle of cream, a sprinkle of black pepper, or some chopped fresh herbs like parsley or chives.
Enjoy your delicious Butternut Squash Harvest Soup, perfect for a cozy Autumn meal or any time you're craving a hearty and comforting dish!