This video is worth watching just for Archie’s brazen cheekiness when operating the food mixer!
We were snowed in outside, and feeling pretty freezing inside, so there was no better time to make home made soup. I had actually bought the butternut squash to make in a pasta but it was just too tempting to use it in this deliciously warming, simple and wholesome soup instead.
People have often asked me “how” we gave Archie soup, even in the early days, bearing in mind that we didn’t spoon feed him. Generally we gave him thick soups, like this one, and let him scoop it up using fresh crusty bread or even rice cakes. I am not saying this was never messy but he soon became determined to use a spoon and feed himself. In the early days (around 8-9 months) this was very hit and miss, with more emphasis being on the “miss” but he soon got the hang of it and soups became an important part of our eating. The best thing about soups is that they are wonderfully nutritious, generally quick to make and can use up virtually any combination of vegetables you happen to have in the kitchen.
Butternut squash and carrot soup
Preparation time 10 minutes, cooking time 30 minutes maximum
This easily served three of us although we regretted not making double quantities as there was none left over after lunch!
1 butternut squash, peeled, de-seeded and cut into cubes. You will need a really sharp knife to peel it. It is much easier to cut the squash in half, horizontally, and peel the two block separately. Also, take a thin slice off the base of the squash so that it is stable when you peel the bottom half. You can also put the squash in the microwave for 30 seconds to soften it before peeling.
2 carrots, peeled and chopped.
1 red onion
1 chopped garlic clove
1 small cube of fresh ginger, chopped
850ml of good quality vegetable stock. It is rare that I recommend a specific product but, for me, there is no better vegetable stock than Marigold, which is widely available in all supermarkets.
- Gently fry the onion, garlic and ginger until soft.
- Add in the carrots and butternut squash and cook them for a few minutes until they start to soften.
- Pour in the stock, bring to the boil, and simmer until all the vegetables are soft (between 20-30 minutes, depending on the size of your chunks).
- Blend the vegetables and liquid in a food mixer or blender.
- Season if you wish. I only added pepper as I find the Marigold stock gives plenty enough flavour.
- Serve with fresh crusty bread!