Why not make some for yourself, here is what we did;
Carrot and butternut squash soup with honey
Ingredients
1oz butter
1 onion (peeled and chopped)
1 garlic clove (peeled and crushed)
6 carrots (peeled and chopped)
1 medium butternut squash (peeled, chopped and deseeded)
1 garlic clove (peeled and crushed)
6 carrots (peeled and chopped)
1 medium butternut squash (peeled, chopped and deseeded)
1 litre vegetable stock
1 crusty white roll
1 tbsp olive oil
1 tbsp runny honey
- Melt the butter in a saucepan on low heat, add the onion, garlic and carrot and cook for five minutes, until the onion is soft.
- Add the potato and cook for a few more minutes.
- Add the butternut squash and cook for a few more minutes.
- Pour over the stock and bring to the boil, then simmer for twenty-five minutes.
- Take off the heat, allow to cool puree using a blender
- Cut the bread roll in half, cut each half into cubes, drizzle honey and olive oil over the cubes.
- Bake in the oven until crispy.
We hope that you have access to fresh vegetable too so that you can taste it at its best!