Butternut Squash Soup

 We eat quite a lot of veg but every now and again I feel the need for a lot of veg - homemade soup is a great ( and cheap ) way to tick all the boxes, plus it's cold and dreary and soup and crusty bread is a great winter supper.

So easy...

Ingredients

1 Butternut Squash or any large amount of pumpkin or squash

2 Large Onions roughly chopped

5 Fat Cloves Garlic roughly chopped

3 Sticks Celery roughly chopped

4 Large Carrots roughly chopped

1 Large Red Pepper roughly chopped

1 Small Red or Green Chilli ( optional )

2 Vegetable stock pots /cubes

1 Tin Coconut Milk

Splash Lea & Perrins

2 Bay Leaves

1 Teaspoon mixed dried herbs

Olive oil

Salt and pepper

I chopped and roasted my squash in a hot oven for about 45 minutes first but you can just put all the veg in without pre roasting.

Pour a glug of olive oil into a large pot ( with a lid ) and fry all the veg for about 10 minutes, turning over now and again, add all the other ingredients except for the coconut milk and a little water, bring to the boil and turn the heat right down.

You don't need too much water at this stage as it'll just make a wet thin soup, you can always add more water if needed after blending.

Cover with lid and leave to gently simmer for about 45 minutes or until all the veg are soft.

Leave to cool slightly then blend with a stick blender or liquidize in a food processor.

Pour back into pot and heat but not to boiling. Add coconut milk and check seasoning, thin out with a little water if necessary.

Serve with crusty bread.

Photo courtesy of BBC food as we ate our before taking a photo, it looks almost exactly the same with the same lovely deep colour coming from the red pepper