Fall/autumn is one of my favourite times of the year. The red, brown and orange colours of the leaves, are a gorgeous sight to behold. The crunch of the fallen leaves underfoot brings forth an excitement, that is a reminiscence of my youth when jumping and running around and the world was a wonder to behold. One of my favourite soups to make is butternut squash soup, warm and filling. Enjoy!

Ingredients

1 cup diced peeled Potatoes

1 cup diced peeled Butternut Squash

1/2 cup diced Carrots

1/2 cup diced Onion

2 cloves Garlic

Ginger

Stock (vegetable or chicken) (to taste)

Salt (to taste)

Freshly ground black Pepper or ground hot chilli powder (to taste)

Dried thyme leaves (to taste)

Allspice (to taste)

1/3 cup Double/Heavy Cream (optional)

1 tablespoon of Margarine/butter ( 1 more spoon if not using cream)

Cooking Instructions

Boil the potatoes and butternut squash for 10 minutes in a saucepan, then add the carrots, onions, garlic, allspice, stock, hot chilli powder (if using), and dried thyme. 

Cook till it’s soft (this will take another 10 -20 minutes, depending on your cooktop)

Take the saucepan off the cooktop and allow it to cool down a bit (about 5 minutes)

Pour in a blender, add the cream and margarine, and blend until smooth. (If not using cream, add the additional spoon of margarine instead)

Enjoy with croutons, diced air-fried carrots or any other air-fried vegetables.

Below is a picture of butternut squash