This soup is smooth but quite thick, perfect to dip in crusty bread on a cool evening or to give you some energy during lunch. To thin it out, add a little more vegetable stock or even warm with milk at the end to achieve desired consistency.
- 2 tsp butter or margarine
- ½ yellow onion, roughly chopped
- 4-5 medium carrots, peeled and chopped into even pieces
- 1 medium yellow or white potato, peeled and chopped into even pieces
- 1 small butternut squash, peeled and cubed (this was approximately 1.5 cups)
- 1 red apple, washed, cored and cut into even pieces (keep skin on)
- 1 cup low sodium vegetable stock
- Salt and pepper to taste
- In a large saucepan, cook onion in butter over medium heat until soft.
- Add chopped carrots, potato, squash and apple, then add broth.
- Fill rest of pot with water until just covering the vegetables.
- Softly boil until vegetables are soft, approx. 25 minutes.
- Remove from heat and liquify using an immersion blender. Add salt and pepper to taste.
Use this soup as a base to add other flavours. Here are some ideas to get you thinking – which one will you try first? • Add 1-2 cloves of garlic to the onion stage of cooking. • Add 2 tsp of minced ginger at the onion stage of cooking. • Add 1 tbsp of mild curry powder at the onion stage of cooking.