Now that the weather is starting to get colder I have entered soup mode. There’s just something so nice about a warm filling soup with some homemade bread. I used to not be such a big fan of soups but there are seriously endless possibilities when it comes to it. If I have a bunch of vegetable scraps that I can’t make anything else with I will just put it all together and make a vegetable soup. It is also a very good way to get all your vegetables (yes even the ones you may not like as much).
This soup recipe yields 6 portions which is perfect for the two of us as we can have three meals out of it. All you need to do is portion it up and freeze for one of those days when you just don’t feel like cooking. The soup will be fine in the fridge as well for up to a week.
Now shall we get on then!
Put oven on 220c/200c fan
1 medium sized butternut squash, approx. 600g peeled and diced
1 red pepper, cut in fairly big chunks
2 medium sized carrots, peeled and diced
1 large or 2 small red onions, peeled and cut in chunks
3 garlic cloves, crushed
1.25 liter vegetable stock, or more depending on the thickness you want for your soup
1tbs maple syrup
Start by putting the vegetables on a baking tray, add some oil and salt and pepper and mix it all so all the vegtables are covered. Roast in the oven for about 30min or until all the vegatables are nice and soft.
Once the vegetables are done, put a large stock pot on the stove and add some oil. Add the crushed garlic and stir until it start to get some color. Add the roasted vegetables to the garlic plus the maole syrup and stir around to mix it all together. Add the vegetable stock and let it boil up. Take off the heat and blend until smooth. How you blend the soup up depends on what you have at home. A regular hand mixer will do the trick. I’ve been using the Braun Multiquick 1 MQ100 for years and it still does the job. However if you want a supersmooth texture you can also use a food processor.