Meatless Monday

Sometimes the best recipes are the simplest. Today I offer one of the easiest soups I have ever made and possibly one of the most delicious. It is seasonally timely and would be a perfect addition to any Thanksgiving table that my American friends might be setting this week. Enjoy.

Carrot and Butternut Squash Soup

Ingredients:

2 onions chopped
1 tbsp olive oil
1 butternut squash, peeled and diced
4 carrots, peeled and sliced
2 sprigs fresh thyme, leaves only
Salt and freshly crack black pepper
1.5 litres hot vegetable stock
Parsley or thyme for garnishing

Directions:

In a large pan, fry the onions in oil until translucent and soft. Add squash and carrots and stir, cooking for a further 5 minutes. Add thyme and season well with salt and freshly ground black pepper. Pour over stock and bring to a boil. Allow to simmer gently for 30 minutes, or until vegetables are cooked through.

Remove from heat and allow to cool slightly. Using an immersion blender or a liquidiser, blend to a smooth soup. If too thick, add a little more stock until desired consistency is achieved.


Divide soup into bowls and serve with a dollop of crème fraiche if desired and parsley or thyme.