The Crazy Kitchen: One Ingredient Challenge : Butternut Squash & Carrot Soup with Carrot & Rosemary Bread

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Tuesday, 1 November 2011

One Ingredient Challenge : Butternut Squash & Carrot Soup with Carrot & Rosemary Bread

I used to make soup regularly, every week in fact, along with freshly baked bread. Always on a Thursday, not sure why, it just worked like that. I'm not sure why we stopped Soup Thursday, possibly due to the arrival of Jack and having less time on my hands. It used to be one of the kids favourite meals of the week, they loved it and would mop up every last drop with their big hunks of bread.


When I saw that Working London Mummy's new One Ingredient Challenge was carrots for the month of November I just knew that I had to make soup.


Butternut Squash & Carrot Soup


2 tbsp Olive Oil
1 onion
2 cloves of garlic
1kg Butternut squash - peeled, deseeded & chopped
500g Carrots - peeled & chopped
tsp dried Rosemary
2 vegetable stock cubes
1 Litre boiling water
200ml milk



  • Heat the oil in a large saucepan and fry the onion & garlic for 5 mins.
  • Add the Butternut squash, carrots, Rosemary, stock cubes & boiling water.
  • Bring to the boil & simmer for approx 20 mins - until the carrots are tender (they take longer than the squash)
  • Blend until smooth with a stick blender and add the milk & stir.
  • Add more water if desired.
Don't worry about weights being exact - just add what you have, you can always add more water if needed. You don't have to use stock cubes either, you can just use water. Last Christmas I made a butternut squash soup on Boxing Day with stock from the Turkey - it was the best soup I've ever made!


I served it with Wholemeal Carrot & Rosemary Bread (made in breadmaker)


210ml water
30ml Olive Oil
2 tsp clear honey
2 tbsp milk
200g carrots - peeled & grated
250g Wholemeal Bread Flour
250g White Bread Flour
2 tsp dried rosemary
1 tsp salt
1tsp dried yeast



  • Put the water, oil, honey & milk into the breadmaker. 
  • Sprinkle over the carrot.
  • Sprinkle over the flour and rosemary (covering all the liquid)
  • Add the salt to one corner and the yeast to a well in the middle of the flour.
  • Start the breadmaker



I also added some grated cheese to the top just before the end of baking.


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The bread recipe is an adapted version of one in Bread & Bread Machines - an excellent book if you have a bread maker.


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4 comments:

  1. Hi Helen

    That recipe looks amazing. Think I may be trying something similar this week but with pumpkin and a few Indian spices.

    Thank you for posting and for introducing me to Working London Mummy's blog.

    ReplyDelete
  2. I like this idea! Again, thanks for introducing me to this blog, and I'm going to try and work out how we can get this in!

    ReplyDelete
  3. I have a spare butternut squash and loads of carrots to use before shoping this week so I know what i'm going to be making today!!! xxx

    ReplyDelete
  4. I always have a spare butternut squash & say that I will make a risotto with it - usually ends up in ragu,soup or curry though !

    ReplyDelete

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