But­ter­nut squash and car­rot soup

The Jewish Chronicle - - LIFE - LISA ROUKIN’S

A heav­enly shade of orange, the true colour of au­tumn leaves, the soup looks fab­u­lous Serves: 8 Prepa­ra­tion: 30 min­utes, Cook­ing: 40 min­utes


2 large echalion shal­lots, sliced 2 tbsp olive oil 2 large but­ter­nut squash, peeled and cubed (keep seeds for roast­ing) 6 car­rots, cubed Sea salt White pep­per 1⁄2 litre veg­etable stock 1⁄2 litre chicken stock 1⁄2 litre boil­ing wa­ter


Co­conut milk yo­gurt (Coyo) Roasted but­ter­nut squash seeds Chives


In a large saucepan on medium heat, sauté the shal­lots in olive oil un­til translu­cent (ap­prox 5 min­utes).

Add the cubed but­ter­nut squash, con­tinue to sauté for 3 min­utes then add the cubed car­rots.

Sea­son with sea salt and white pep­per.

Add the veg­etable, chicken stock and boil­ing wa­ter. In­crease the heat and bring the soup to boil for 3-5 min­utes.

Re­duce the heat to medium and cook for 40 min­utes (if you find there is a lot of broth on the top, us­ing a large spoon you can skim this off).

Re­move from the heat and cool slightly. Us­ing a hand-held blender, purée the soup in the pot, or purée in batches in a blender or food pro­ces­sor.

If the soup is too thick, add a lit­tle ex­tra boil­ing wa­ter (al­mond or soya milk are also good choices).

Gar­nish with co­conut milk yo­gurt, roasted but­ter­nut squash seeds and chives.


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