Add the cubed butternut squash and stir to combine. STEP 4. Pour in the vegetable stock and bring to a simmer. Partially cover the pot and cook for 15-20 minutes, or until the vegetables are tender. STEP 5. Remove and discard the bay leaf. Use an immersion blender to blitz the soup to velvety creaminess.. This simple recipe fits perfectly into my soup maker, and makes two large portions or three smaller portions. You need: Half a butternut squash, chopped One carrot, chopped One onion, chopped 450ml stock (I use vegetable stock) One teaspoon of mixed spice Pinch of salt and pepper Simply add the ingredients into the soup maker and turn it on.
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Butternut Soup
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Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.. Roast for 50 minutes, then remove the skin off the garlic and place in the soup maker. Place everything else in the soup maker, including the skin on the butternut. Add the water to the soup maker last - you may need to add more water up to the 1600ml line. Set on smooth. Once cooked, serve and garnish with your favourite topping and enjoy!
