Growing up my Mum always made three colours of soup for bonfire night. Red Soup, Green Soup and Golden Soup which was my favourite. A smooth blend of butternut squash and carrots give this sweet and savoury soup its beautiful golden colour. Anyone whose ever spent bonfire night with my family will have had a mug or two of this delicious soup.
Serves 4 Adults & 2 Kids
1/2 butternut squash
2 large orange carrots
1 medium onion or 1/2 large onion
1 medium potato
2 celery sticks
50g unsalted butter
500ml vegetable stock
- Peel and chop the onion. Melt the butter in a large saucepan or Dutch oven on a medium high heat. Add the chopped onion and grind over with salt. Cook the onion for a few minutes, stirring occasionally.
- Use a wide peeler to peel the butternut squash, spoon out the seeds then chop the flesh into cubes. Peel and chop the carrots and potato. Clean and chop the leeks and chop the celery.
- Add the butternut squash, carrots, potato and leeks to the pan and grind over with a little more salt. Cook the veggies for a couple of minutes, stirring occasionally, then add the stock, bay leaves and thyme sprigs.
- Pop a lid on the pan, reduce the heat to medium and cook for 30 minutes or until the veggies are tender. Turn down the heat if the soup is catching on the bottom of the pan.
- Remove the bay leaves and thyme sprigs then use a stick blender to bend the soup to a smooth texture.