A lovely, creamy, warming, autumn soup. Perfect for dinner 🙂
Rich in beta-carotene, the orange pigment of the carrots and the squash.
Butternut squash & carrot soup
- 2 Carrots
- 1 Butternut squash
- 2 Shallot onion
- 2 tbsp Greek yoghurt or sour cream
- Black pepper
- 3 tbsp Extra virgin olive oil
- 1 liter Water
- 4 leaves Sage fresh
- 2 sprigs Thyme fresh
- 2 sprigs Rosemary fresh
Cut the shallots and sauté them in a pan with the oil and the aromatic herbs. Let it all brown on a low heat for about 10 minutes.
Peel and cut the squash and the carrots. Keep the seeds from the squash.
Wash the seeds and toast them in the oven on 190 degrees celsius for 20 minutes, until brown.
Remove the aromatic herbs and add the squash and carrots, salt and pepper according to your taste and sauté for another 5 minutes.
Add 1 litre of water and cover. Cook for 45 minutes.
Use a stick blender and whizz until smooth.
Serve the soup topped with a spoon of yoghurt and the toasted seeds.