Whadda ya need?
- x1 small Butternut Squash
- x1 Onion
- x4 medium Carrots
- x2 Vegetable Stock Cubes
- x4 Garlic Cloves (reserve 1 for the topping)
- Olive Oil
- A handful of Fresh Rosemary
- x1 TSP Salt
- x1 TSP Black Pepper
- x1 can of Coconut Milk
How do I make it?
Cut the squash into cubes (skin on, it’s where the good stuff is and it’s a ball ache to peel) and whack it into a large saucepan. Add just enough water to cover the cubes and bring to the boil. Once boiling add the stock cubes.
After about 5 minutes, you can add the carrots, garlic and onion. Chop them up however you like, we’re going to blend the crap out of it anyway.
Leave to bubble until everything is soft and turn off the heat.
If you’re making the Garlic and Rosemary crunch for the top, heat a splash of Olive Oil in a pan and very finely chop the two ingredients. You wanna get them as small as possible so they fry fast and you can sprinkle them like delicious fairy dust. Get them in the pan with the oil and turn the heat off just as the garlic is starting to brown. Set to one side and crack on with ya blending.
Add the whole can of Coconut Milk to the Squash/Carrot/Onion/Garlic and stock mixture and use a hand blender to whizz it all up until it’s smooth.
Pop it back on the heat and add the salt and pepper.
Serve up with a sprinkle of that gold dust Rosemary concoction and prepare for the soup of all soups!