Here is a quick and simple soup. I had planned on making tomato soup but the supermarket had other ideas about what was fresh and seasonal so carrot and butternut squash it was.
- 2 cloves garlic – minced
- 1/2 large or 1 medium onion – finely chopped
- Extra virgin olive oil
- 1 inch ginger – grated or finely chopped
- 2 to 3 carrots – peeled and sliced
- 1 small butternut squash – peeled and diced
- 3 sticks celery – chopped
- Curry paste ( Penang) just a teaspoon for curiosity
- And broth or stock ( I used beef bones to make stock which I boiled up earlier in the day but any good quality one will do)
- Salt and pepper to season
- Saute the garlic, onions, and ginger in olive oil in a large soup pan until translucent.
- Add the carrots and butternut squash and approximately 1 inch of stock/ broth. Cover with parchment / greaseproof paper and the pot lid and allow to simmer on a low heat for approximately 30-40 minutes until all vegetables are soft.
- Remove the parchment paper, add the curry paste and the rest of broth.
- Blitz with a hand held blender, season to taste and serve.
This will travel to work well, and freeze well.