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Butternut Squash Soup

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Hi Everyone,

Heather from Glendoick Foodhall and Cafe here, doing a little spot while Gill is in New York. When Nicki asked us if we’d like to get involved in their St Andrews Day #SmallCityRecipes celebrations there was really only one thing on our minds – soup!

We sell around 700 bowls a week at Glendoick Garden Centre and with the snow now falling in Perthshire this is likely to creep up and up and up.  And why wouldn’t it? A big bowl of hot steaming soup is one of life’s simplest pleasures.

This one is super easy to make and a wee bit different to our usual tried-and-tested favourites; believe me when I tell you though that once you've tried it you'll make it again and again. Butternut is a winter squash and works really well with the coconut milk for a lovely creamy texture and flavour. It's dairy, gluten and meat free as well so you'll find it suits all guests' tastes!

To mix up the flavours, you can add some chopped fresh chillies at the end for a fiery kick or bash a stick of lemongrass and add to pot prior to adding stock for an oriental twist.

We hope you enjoy our recipe. If you are passing why not pop in and say hi? Every bowl of soup bought in December comes with a voucher for a FREE bowl in January. That's a great reason if ever I heard one! 

Merry Christmas!

Heather X 

Preparation Time:
10 minutes
Cooking Time:
30 minutes
Serves: 8
Ingredients:
  • 330g Carrots
  • 330g Onions
  • 1 Butternut Squash
  • 1 tin Coconut Milk
  • Veg Stock

     

    METHOD

    • Prepare vegetables – peel & roughly chop carrots & onions; peel & core Butternut Squash.
    • In a pan, heat 2 tablespoons of olive oil and soften onions.
    • Add carrots and butternut squash and enough veg stock to cover.
    • Bring to the boil and simmer until carrots are soft, approx. 20 to 30 mins.
    • Remove from heat and allow to cool slightly.
    • Blitz with a hand blender/food processor.
    • Add coconut milk and season with salt & pepper to taste. 

    Variations

    Add some chopped fresh chillies at the end for a fiery kick.

    Bash a stick of lemongrass and add to pot prior to adding stock for an oriental twist.

    NICKI’S TUPPENCEWORTH

    Ahh soup! There is nothing better on a cold winter’s day than a steaming hot bowl of homemade soup. Full of nourishment it truly is one of the easiest and tasty ways to get your five a day.

    Heather arrived at our #SmallCityRecipes stall laden with flasks of piping hot soup and as we decanted into the soup kettle, the smell was just glorious.  As soon as the tasters started the crowds appeared and so popular was her Butternut Squash that we had to call and ask for the recipe, promising as we had, to run it here this week! It is delicious!

    Leave your comments for Heather here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.

    Happy Soup Making,

    Nicki x 

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