Carrot and Butternut Squash Soup

27 Jan

Ingredients

1 butternut squash de-seeded and with the skin removed
10 carrots
2 large onions
4 cloves of garlic
1 tbsp of paprika
2 good quality stock pots
2 tbsp Brock and Morten Smoked Rapeseed Oil

Garnish of your choice.

Method

Add the smoked oil, paprika, garlic and onions to a large pan. Cook on a low heat until the onions are slightly softened.

Add the chopped carrot and butternut squash. Fill the pan with boiling water until it covers the vegetables. Add the stock pots and mix well. Allow to simmer until all the vegetables are soft.

Once ready blend well with a hand blender until you have a smooth consistency.

Serve with your choice of garnish. Our favourites include cheese, seeds and a drizzle of one of our flavoured rapeseed oils.