Soup!
Have you ever suddenly thought that you need to give your body a rest and eat something more nutritious? Well, this soup is perfect for that recharge and revitalise! Packed full of vitamins A and C, fibre, antioxidants, and a boost of plant-based protein, this bowl is designed to nourish from the inside out. Ideal for supporting your immune system, promoting healthy skin, and aiding digestion, it’s a delicious way to get a hearty dose of nutrients in one comforting, velvety serving.
The Soup Recipe
This soup brings together the natural sweetness of carrots and the creamy richness of butternut squash, with a touch of nutritional yeast for a savoury depth. An optional splash of milk adds extra creaminess, while a hint of black pepper gives it just the right amount of warmth. These simple ingredients blend into a wholesome, comforting soup that’s perfect for any time you need a nourishing, satisfying meal.
Carrot & Butternut Soup
- 1 small butternut squash
- splash of oil
- 1 small onion or 1/2 a leek
- 1 kg carrots
- 2 tablespoons nutritional yeast
- Approx. 1.5 – 2 litres water (some boiled, some cold)
- 1/2 teaspoon black pepper
- 100-250 ml milk (I used unsweetened oat) *(optional)
Put the oven on a medium to high heat, then scrub your butternut squash and chop it lengthways in half, then halves again. Scoop out the seeds (you can roast those on a low heat once washed). Place the squash on a baking tray and bake for 30 minutes until soft.
Finely chop your onion (or leek) then in a large saucepan (that has a lid), heat a splash (or spray or 2) of oil. Add the onion, then cook for 2-3 minutes until starting to brown.
While the onion is cooking, peel and chop the tops off the carrots, then roughly chop into small chunks. Place in the pan with the onion, then carefully add just enough boiling water to cover. Bring back to the boil, then reduce the heat, cover and cook until very soft (approximately 15-20 minutes).
Remove the pan lid and allow to cool. Remove the squash from the oven and scoop all the flesh away from the skin (a bit of skin wont hurt).
Preferably in a jug blender (although a stick would work too), place the squash, the carrots (use a slotted spoon to remove from the pan) and some cold water. Pulse a few times, then blend until smooth. You might have to do a few jugful's, depending on the size of your blender. Tip back into the pan.
Bring the pan back onto a low heat and add the nutritional yeast and black pepper. If using milk, you can either add this in now, or drizzle some in each bowl when serving. Stir the soup until everything is combined and heat for 3 or 4 minutes. Do a taste test and add extra seasoning if required.
Serve & Enjoy!
What do I need?
If you’re after a few new items for your kitchen, possibly to help with this recipe, search here for items such as chopping boards, kitchen knives, baking trays, and soup pans from Amazon. I may receive a small commission at no cost to you if you click and purchase through these links. Thank you!
Serving
Serve your soup as a starter or a main. Drizzle some milk (or cream) in, top with croutons or, as I often do add in some roasted cashews (it’s very good)! Add a good chunk of homemade bread, or even make some garlic bread, serve with a side salad or just as it is.
Storing
This soup will keep for several days stored in the fridge. You could also portion, label, date and freeze and enjoy it up to a month or two later.
Sharing
Have you made any soups yet this Autumn? Check out some other soups here. What are your favourites? Are you going to try this one? What are you topping your soup with – or do you like it just as it is?
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
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I hope to speak with you soon
Laurena x
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