This sillky-smooth soup is ideal for a quick lunch any time of year and has a hint of sweetness courtesy of the additions of apples.
Serves 4
Prep time: 10 mins
Cook time: 30 mins
Ingredients
1/2 butternut squash
3 large carrots
2 small apples
2 small onions
1tbsp vegetable oil
2 tsps thyme (dry or fresh is fine)
Freshly ground black pepper
1.2 litres of vegetable stock
Method
Peel the butternut squash, remove the seeds and roughly cut into small cubes. Peel and chop the carrots. Peel, core and dice the apples. Peel and finely slice the onions. Now you can put your knife down – the hard work is done.
In a large saucepan, fry the onions in the oil until translucent. Add the squash and carrots and stir, cooking for around 5 minutes.
Add the thyme – if you're using fresh thyme, pull the leaves from the stems and discard the stems. Season well with freshly ground black pepper. Add the apples.
Pour the stock into the pot and bring to the boil. Reduce the heat to a gentle simmer for 30 minutes. Remove from the heat and allow to at least partially cool to protect your blender.
Blend to a silky smooth soup. Serve with crusty bread.
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