Carrot and Butternut Squash Soup

This soup is so quick and easy to make any time of the year. It is wonderfully good for you and will keep for up to a week in the fridge, so make ahead of time and use as required.

Ingredients:
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
30ml olive oil
4 large carrots, peeled
1 medium butternut squash, peeled and deseeded
sea slat and freshly ground black pepper
850ml chicken stock
2-3 fresh thyme sprigs, leaves only
a handful of chopped fresh parsley or coriander

Method:
Sweat the onions and garlic in the olive oil over a medium heat in a large pan for about 7 minutes, or until soft.

Chop the carrots and butternut squash into 1 cm cubes and add to the pan. Season with slat and pepper and cook for another 10 minutes or until the vegetables start to soften.

Pour in the stock, add the thyme and parsley or coriander and bring to the boil. Turn down the heat, cover and simmer for 30 minutes.

Use a hand blender to liquidise to a puree and serve hot.