Carrot and Butternut Squash Soup with Sour Dough Bread

Carrot and Butternut Squash Soup with Sour Dough Bread Warm up this autumn with an easy, heart-healthy carrot and butternut squash soup. Simple to make and full of flavour, this smooth and creamy soup makes two generous bowls of comforting goodness. It’s low in fat, rich in vitamins, and perfect for cosy days or as a light lunch after exercise. Blended to a silky texture with vegetable stock, it’s gentle on the heart and delicious with a slice of fresh sourdough bread. Makes 2 bowls of delicious soup

Ingredients

8 carrots
Half butternut squash
Veg stock (cube or homemade)500ml

Method

Preheat the oven to 180
Peel carrots and butternut squash. Chop carrots into thirds and chop the squash into big chunks.

Place in the oven and roast for about 30 minutes or until golden, not burnt.
Place in a blender and add the stock a little at a time until it comes to the consistency of double cream.
Add salt and pepper to taste and serve