Carrot, Apple and Roasted Butternut Squash Soup

So Christmas has been and gone and it really was lovely, but we are nearing the end of January now (which, for the record always feels about six weeks long) and I don’t know about you, but as we tick over into February, I am always desperate for Spring to arrive. I have spent much of this month wondering when the days will get longer (soon), when will we start walking to school in warm early spring sunshine (er, that’s never happened) and when will Winter runs not be spent soaking wet, freezing cold and fighting gale force winds (hmm, again…).

As a small time food blogger with all the patience of a three year old, one of my ’issues’ with this time of year is the lack of daylight (first world problem anyone?) – that orangey-yellow pixelated light that is cast over all photos taken after 3pm drives me a bit mad, which is silly really because all moaning aside, Winter is beautiful –  particularly in this part of the world, where the low light over the sea gives the waves that amazing off white hue, and the shops are full of glorious root vegetables and greens. Plus, Winter was made for slow cooking, baking, soups, stews and feel good food and there is nothing not to like about that…

Below is the recipe for my current favourite soup – carrot, butternut squash and apple with thyme. I like it with a slab of warm, buttered sourdough and at least three holiday magazines. It’s dead easy – let me know what you think.

 

1 x small butternut squash

7-8 decent sized carrots

2 apples (whatever is loitering in the fruit bowl)

Fresh thyme

1 bay leaf (fresh or dried)

Vegetable stock – 600ml

Salt and pepper to taste.

Creme fraiche

 

Halve and drizzle the squash with olive oil before baking in a low oven with a few sprigs of thyme and a bay leaf – time will vary depending on the size of the your squash.

In the meantime peel, chop and boil your carrots and apples in the vegetable stock, making sure to add the apples towards the end of the cooking time.  

When everything is cooked, add in your roasted butternut squash and some more thyme before whizzing everything up in a blender. At this point you might want to add more stock or water depending on how thick you like your soup – I like mine quite thick. Season to taste, sloop into a bowl, then shake on some thyme leaves and a good sized spoonful of creme fraiche.

East Devon Eats (6)

 

2 Comments Add yours

  1. mistimaan says:

    Nice recipe

    Liked by 1 person

    1. eastdevoneats says:

      Thanks!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s