A healthy and delicious soup recipe perfect for cold Autumn nights or for packaging up as a quick and warming lunch on the go. Grab a crusty wholemeal roll and a smidge of real butter and you’re in hearty food heaven – and you won’t believe how easy it is to make with this miracle kitchen gadget!
The other week I got a snazzy new Soup Maker to try out and for the first couple of days I simply stared at this alien contraption not really knowing where to start. I’ve made soup once before and got myself into such a mess i deemed it ‘totally not worth it’ and forgot about the whole thing completely. It wasn’t until i actually read the instructions for my soup maker that i realised it does EVERYTHING for you and after it’s first use it’s become my new favourite gadget – making soup is criminally easy with this bad boy! Simply chop up your veg, and throw it into the soup maker with your stock and spices, turn it on and that’s it. I’d chopped my veg within 15 minutes (pesky root veg!) and by the time i’d come back down from washing my hair – boom, instant soup! Just give it a whizz, pour into your favourite bowl and chow down. Amazing. No stained pans, splattered shirts or standing over the stove softening veg for ages, this miracle machine steams, boils, blends and times everything to perfection – let the experimenting begin!
(To serve 4 – soup should keep in a sealed container for around 5 days)
1 Butternut Squash
1 Small Pumpkin
1 Large Onion
1 Clove Garlic
4 Tbsp Olive Oil
1 Tbsp Butter
2 Tbsp Plain Flour
1-2 Tbsp Curry Powder (to taste)
500ml Vegetable Stock
Salt & Pepper to season
1. Peel and chop your vegetables
2. Put vegetables and other ingredients into your soup maker and set to 30 minutes
3. When done blend in the soup maker until at your desired consistency and serve with fresh bread and a side of roasted, lightly salted pumpkin seeds.
It’s as easy as that, a fresh and healthy dinner in less than an hour with a lovely warming kick! To make this soup even healthier take out the butter and flour and serve with rye bread – your soup will be a little thinner but still soup-er tasty! (sorry).
If you don’t have a soup maker soften your onions with the garlic in a pan with a bit of oil before adding in the pumpkin and butternut squash until soft. Transfer to a large pan, add the stock, oil, butter, flour and curry powder and simmer until cooked. Transfer into a blender (or use a hand blender) to whizz it up and ladle it into your favourite bowl to serve…that soup maker’s looking pretty darn handy right now isn’t it?!
You can pick up one of these magical Soup Makers from Amazon for less than £50 – these should be on everybody’s Christmas list for sure!
Do you own a soup maker? What’s your favourite winter warming soup recipe?
Tweet me @xameliax if you give my Curried Pumpkin and Butternut Squash Soup a go! #pumpkinsoup