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Butternut, Carrot & Rosemary Soup

April 6, 2013


I was in a really soulful mood.  I was listening to some jazzy old school and dreaming about love.  I reckon this is what made my soup so yummy.  I put my heart and soul in it and tried my hardest to care for it as much as a singer cares for their lyrics.  This soup is frgrant, bold, bright and luscious.  If you think soups are boring you clearly haven’t tried mine.  Full of soul, full of life.

This recipe was adapted from Good Housekeeping Magazine ( Novemebr, 2012).



2 tbsps extra olive virgin oil, 1 large onion (finely chopped), 4 large carrots (peeled and chopped), 1 butternut squash, 2 tbsps chopped fresh rosemary, 300ml vegetable stock.


1. Pre boil the butternut squash for 20 minutes so it can be peeled and chopped into bitsize chunks easily.
2. When the butternut squash has been prepared leave to the side.
3. Heat the oil in a large saucepan.
4. Over a medium heat fry the onions and carrots until soft.
5. Add the squash, rosemary and stock.
6. Bring to the boil, then turn down the heat and let it simmer for 20 minutes.
7. Blend the soup when the vegetables are completely soft.

Cheesy Indulgence

Serve some well flavoured cheesy toasts on the side. Toast one side of the bread and grill the other side with cheese, a few chilli flakes and a few drops of Worcestershire sauce.  When Good Housekeeping suggested this I was a little put off, but I had seen cheesy toasts with soup before, done by Gardan Ramsey.  It tasted wicked! I was so grateful!


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