Butternut squash and carrot soup
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.