This wholesome and hearty butternut squash soup is a wonderful winter food. Perfect for the cooler weather. It could also make a great starter for a dinner recipe. It is quite filling so the recipe feeds 3 but for a dinner starter I would say up to 6 people since you would use less. It is a healthy and nutrient packed tasty treat. Guilt free!
Heat the butter in a large pot. Add in the onion, carrot, sweet potato, celery and squash.
Cook over a medium-low heat until golden brown (around 5 mins). Add in the chicken stock until all veg is covered. Add a dash of salt and pepper.
Bring to the boil, then reduce to a simmer for around 45 mins. Remove from the heat once the vegetables are cooked. Add another dash of salt and pepper.
Use a hand blender to create the desired texture. We have different preferences in our house so I normally do half chunky and the rest pulped. Up to you!
Serve hot with some nice baguette or similar bread. Garlic bread is ideal!
Garnish with seeds, grains, croutons or herbs for an extra little something. Yummy!