Butternut Squash & Root Vegetable Soup

Prep Time 25 mins. Cook Time 60 mins. Serves 6 Ingredients: 1 Small Butternut Squash, Peeled, Seeded and Cubed (about 700 grams - 1kg) 1 Sweet Potato Finely Chopped (about 400 - 600 grams) 1 Parsnip Finely Chopped 1 Turnip Finely Chopped 1 Medium Potato Finely Chopped 1 Leeks, Cleaned and Chopped 1 Big Onion Finely Chopped 1 Carrot Finely Chopped 2 Celery Sticks Finely Chopped 2 Tomatoes Finely Chopped 2 inch Ginger Finely Chopped 5 Cloves Garlic Crushed 2 Green Chillies 4 tbsp Extra Virgin Olive Oil 2 tbsp Butter or Vegan Butter 2 tbsp Tomato Puree 4 Vegetable Stock Cubes 1 Juice of Lime 1 tsp Dried Oregano 2 tsp Black Pepper Salt to taste 2½ pints Water Method:

1. Heat the oil and butter in a large pot, sweat the chopped onions, carrots, celery, potatoes, leeks, ginger, garlic, green chillies and dry oregano, and cook for 3-4 minutes by adding ¼ tsp of salt.

2. Add the butternut squash, sweet potato, parsnip, turnip, tomatoes, and salt and pepper. Cook for 8-10 minutes with the lid on, stirring occasionally.

3. Now add the tomato puree, vegetable stock cubes, and water and bring to a boil. Cover and simmer until the vegetables are soft, about 25-35 minutes.

4. Add the lime juice, cool it down, and blend until smooth. Then, strain the soup using a strainer and adjust the seasonings to taste.

5. Enjoy hot with croutons, garlic bruschetta, or French baguette!

PS: You can freeze the soup for up to two months.

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Butternut Squash & Root Vegetable Soup | The Rasoi Recipes