There’s no better time of year to enjoy getting cosy when it gets chillier outside, the leaves turn brown and the knitwear is making a comeback into the minimal wardrobe (So happy to be able to wear my cashmere blanket scarf from last year’s Zara Collection). Maybe I am late to the party, but I have been enjoying this soup way to much not to share.
– 1 butternut squash (peeled and chopped into smaller chunks)
– 4 carrots (peeled and chopped)
– 1 big potato (guess what.. Peeled and chopped as well !!!)
– A table spoon of thick cream to taste, if you want to make it a little creamier
– Himalayan salt and pepper
In a pot, add some water then all the chopped veggies, you can add mmore veggies if you want, but this soup is so tasty as it is, and very simple to make.
Let the vegetables cook all together. Bring the water to a boil, add the veggies and let simmer for 45 minutes or until the texture of the veggies soften (the small the chunks, the quicker it will cook).
Drain the water, let the chinks cool down for a while, then blend the veggies in a mixer.
Add some cream to soften the texture, add salt and pepper. Then serve warm. And voilà, Bon appétit !
So easy right, and the butternut squash does all of the talking, it is so delicious and comforting, please let me know if you try this recipe in the comment below,