This recipe couldn’t be easier. It is suitable for vegans and can be cooked in the slow cooker which is perfect for those long busy days.
We used three different squashes in this soup. The acorn, sunshine and sweet dumpling squash. There are so many wonderful varieties in the shops at the moment so just pick the ones take your fancy and give this recipe a go. That is the great thing about soup, you can do whatever you like with it. Just add things and see how it turns out.
Winter Squash (Peel using a sharp knife, chop in half and remove seeds then cut the flesh into cubes)
1 Onion (peeled and Diced)
3 Medium Carrots (Peeled and chopped)
1 Litre Vegetable Stock
1 tsp Garlic Powder
1 tsp Sage
Salt and Pepper to taste
Crusty Bread to serve
Fry off the onions. Then put the cooked onions, chopped squash, carrots, vegetable stock and herbs into a slow cooker.
Turn slow cooker onto high.
Leave for roughly 3-4 hours.
Once cooked (a knife should easily go through a piece of squash) Pour into a mixing bowl.
Blend soup with a hand blender (Or a food processor if you have one)
Pour into bowls and serve with crusty rolls.