Autumn Veg Soup With Spooky Toast

I’ve been wanting to make soup for a couple of years now (yes, it takes me that long to get around to making some recipes), but because I've never owned a working blender/food processor/hand blender, I was never able to properly make a beautifully smooth soup…until now! I knew autumn would be the perfect time to experiment with a comforting but nutritious soup that would give us what we needed both in head and heart. And then I cut out some pumpkin-looking toast and stuck it on top because it’s a spooky month of course! 


Ingredients 
Serves 2 

1 Small Butternut Squash, de-seeded and diced
1 tbsp Oil 
1/2 Onion, finely chopped 
2 Garlic Cloves, finely chopped 
1/2 Carrot, peeled and sliced 
1 medium Potato, peeled and diced 
425ml Veg Stock 
Salt & Pepper
2 Slices of Toast 


We’re going to start by putting everything (except the stock and toast) into a large saucepan and frying on low heat for around 10-15 mins until the veg begins to soften, although its easier to have the veg a similar size when cooking, it doesn’t matter that much as we’ll be throwing it all in a blender soon anyway. 


Put the stock cubes in a jug, add 425-450ml of boiling water then whisk until the cubes have broken down, pour the stock onto the veg, add some salt and pepper and turn up the heat to medium, let this come to a boil then reduce the heat to low, cover with a lid and leave to simmer for 40 mins until the veg is soft. 


Once the veg is soft, pour all the veg and stock into a large blender and whizz for 3-4 mins until completely smooth, I used a long wooden spoon just to check there were no lumps hiding at the bottom. Rinse out the saucepan you just cooked the veg in because we’re gonna need it in a minute. 


Tip the soup back into the saucepan we just used, set it on low heat, and warm it through for just over 5 mins, stir it every now and then to make sure it isn’t sticking to the bottom. Whilst this is warming, put your bread in the toaster, once toasted remove and add butter and then using your favourite cookie cutter, stamp out some spooky toast and add it to your plate or on top of your soup with a little extra pepper! 


How cute is this?! Before I get onto the more technical side of the soup I just want to keep saying how cute my little toast pumpkin is, especially because a little of the toast was leftover on his mouth so he looks like he has a little toof! On the soup side of things, I was worried I'd have to roast the vegetables before adding to a saucepan, then continue the recipe from there but I'm glad that I realised you can literally just throw it all in one pan, cook it down, add it to a blender, then throw it back in the pan just to warm it through. I made enough to take for lunch the next day too and let me tell you the taste is everything I wanted from an autumn soup, its got that literal buttery taste from the butternut squash, the sweetness from the carrots, and the consistency of mine was quite thick, but obviously not lumpy, I’ll certainly be experimenting with more soups in the future and I hope to bring you at least one for every season…I have Christmas and Easter cookie cutters so you can certainly expect soup for those! 

25 days to Halloween!

H x 

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