carrot and butternut soup

Step 1/5

• 500 g butternut squash (diced)
• 4 carrots
• 500 ml vegetable stock
• 1 pinch salt

prepare vegetables for roasting. to do this, peel and dice the squash if you have not already done so, and peel and chop the carrots into approximately the same size pieces, toss with salt, pepper and a small amount of vegetable oil until evenly coated, then place into a 180°C oven for 40 minutes, turning them over halfway

Step 2/5

• 2 onions
• 1 tsp thyme (optional)

while vegetables are cooking, dice onions and fry them until just starting to turn brown, before adding them to your intended soup pot. then add the vegetable stock, cover and bring to a simmer

Step 3/5

• 3 cloves garlic
• 1 tsp hot paprika powder
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• cream (for serving)

using the remaining oil in the pan, toast off the spices for approximately 30 seconds or until fragrant, and add to your soup pot

Step 4/5

take the carrots and squash out of the oven, place the pieces into your soup pot and let simmer until pieces are soft and beginning to fall apart, approximately 20 minutes, though depending on the size of the pieces prior to baking, this may take a shorter amount of time.