I am loving the colours on the trees out there at the moment. All of the oranges, browns and yellows, set off with early Autumn sunshine. It is perfect and my absolute favourite time of the year.
This soup is just an awesome, warm and healthy dish which is really needed as the Autumn settles in, and especially if like me you may have indulged in a little too much cake this weekend! With a few simple changes it’ll be perfect for the whole family, including baby. All you’d need to do is reduce the salt by switching the stock cube to a low or no salt one, and of course not adding any further salt. Feel free to give this a kick with some chilli if you want 🙂
Have fun in the cooler weather and wrap up warm.
Love, Natalie x
1 onion, sliced
2 Cloves Garlic, minced
2 tbsp Olive Oil
1 Butternut Squash, sliced and cubed
1 tsp Garam Masala
1 tsp Ground Cumin
1/2 tsp Ground Nutmeg
500ml Vegetable or Chicken Stock (low salt for baby)
Salt & Pepper to taste
- Add the olive oil to a large pan on a medium heat and add the onions and garlic and fry gently until soft. Add in the butternut squash along with the garam masala, cumin and nutmeg. Heat for another minute and stir through the spices.
- Pour in the stock and stir through, bring to the boil then clamp down a lid and reduce to a simmer for 30 minutes.
- Pour the mixture into a blender and whizz until it is a smooth consistency, taste, season and then serve with crusty bread.