A thick, rustic soup, bursting with autumn goodness! Perfect for a quick light lunch or warming snack, this recipe is super easy to make, particularly if you’ve never made soup before.
1 tbsp olive oil
1 small garlic clove, roughly chopped
200g butternut squash, peeled, seeds removed and chopped into small chunks (150g if you prefer a thinner soup)
1/4 pint of vegetable stock (use chicken stock if you prefer)
2 tbsp milk
Black pepper, freshly ground to season
Fresh coriander leaves to garnish
Heat the olive oil in a saucepan, add the garlic and cook for one minute. Add the chopped butternut squash and fry for two minutes. Add the stock to the pan and bring to the boil, simmer for 8-10 minutes, or until the butternut squash is tender. Add the milk to the pan and season with black pepper, set aside and allow to cool slightly. Using a food processor or hand blender, blend the butternut squash mixture (for a rustic soup small lumps are fine!). Warm through when required and pour into a warm bowl, garnish with coriander and serve with a chunky slice of bread.