There’s something extremely beautiful about this soup, the flavours, smells and comfort in a bowl is enough to make you smile for the rest of the day! I don’t usually make soups because i’m not a huge fan of them, but when you’re at the end of the week and your fridge is looking bare apart from the odd carrot and potato left over from your week there’s only one thing that springs to mind! The tarragon gives an delicious earthy and malted taste to the soup which pairs so well with the sweetness of the butternut squash.
Perfect for a winters night, meal prep or just last minute cooking, if you’ve got the veggies then you won’t regret this recipe!
Ingredients (Serves 4):
- Large butternut squash, peeled and chopped into large chunks.
- 1 potato, peeled and chopped into large chunks
- 1 carrot, peeled and chopped into large chunks
- Celery stick, diced
- 1 white onion, diced
- 1 garlic clove, crushed
- Vegetable oil
- Handful of chopped tarragon
- 800ml vegetable stock
- Salt and pepper.
- Vegan oat cream, chilli flakes and tarragon for toppings.
- Preheat your oven to gas mark 7 and lightly oil a roasting tray.
- You first want to prep all your veggies by peeling them all and chopping up. Put your squash into a bowl and drizzle table spoon of vegetable oil and a pinch of salt and pepper. Give it a good mix then place into the oven for 25-30 minutes.
- While your butternut squash is roasting, heat up a large deep pan and heat up some more vegetable oil.
- Add in your onion, celery, garlic and a pinch of salt and fry for about 3 minutes.
- Then add in your carrots and potato and fry for about 5 minutes or until you get a bit of a glaze over the potatos. You don’t want to burn the potatos so keep an eye on it here.
- Add a big handful of tarragon along with vegetable stock and bring to boil. Give everything a good mix!
- Turn the heat down and simmer until your butternut squash is ready and your carrot and potato are soft. (Take a moment to enjoy the smells that will radiate from your kitchen too!)
- When everything is ready, take your butternut squash out the oven and make sure the squash is nice and soft.
- Add to the pan carefully and mix well.
- Take the pan off the heat and with a hand held blender start blitzing the soup for a nice smooth consistency! If you want it even smoother place into a blitzer, a handheld blender should be fine for a nice thick soup!
- Once you’re done blending, spoon generous amounts into your soups bowls and top with oat cream, chilli flakes and more tarragon. This also goes so well with a cheddar cheese toastie!