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There is nothing more comforting on a chilly winter’s night than a hot bowl of pumpkin soup. This is a classic recipe that is super simple to make. Serve this with a beautiful garlic bread and you’re onto a winner.
1 large onion, finely diced
2 celery stalks, finely diced
1 large carrot, finely diced
2 large garlic cloves, finely sliced
1 x 1kg butternut squash
4 cups vegetable stock
½ cup cream
1 x 24cm casserole pot
1 x stick blender
Place the pot onto a medium heat and add two tablespoons of olive oil. Add the onion, celery, carrot and garlic, season with a pinch of salt and pepper and cook for 5-7 minutes until soft and tender.
While the veges cook, half and deseed the butternut squash and chop into 2-3cm pieces. (Do not peel the skin, it’s full of flavour and nutrients and when cooked blends up beautifully to create a lovely thick soup). Add the squash to the pot along with the stock, bring to a boil and simmer for 10-12 minutes. When the squash is soft and tender, whiz the soup up with a stick blender or pour it into a blender (in batches if necessary) and puree until its lovely and smooth.
Add the cream, stir to combine, then season to perfection and serve with hot, crusty garlic bread.