Carrot & Butternut Squash Soup – £4.05 Feeds 6 | £5 Dinner Challenge | Budget Family Meal Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories and fat.

butternut squash

🥗Healthier: zucchini

💰Cheaper: pumpkin

Pumpkin is often less expensive and still provides a similar texture.

Mince the onion and garlic relatively fine, keeping them separate.

Wash the carrots; mince a couple to match the quantity of minced onion, then cut the rest into small medallions.

Roast half of the carrots in a 180 Fan oven for about 30 minutes to concentrate flavors and develop sweetness.

Remove seeds from the butternut squash, season with salt, and drizzle with olive oil before roasting.

In a cast iron pot, heat olive oil over medium-high heat and add the onions and carrots to sweat them without color.

Once you hear a strong sizzle, lower the heat and season with salt and black pepper.

When the onions are translucent and the carrots have softened, add the garlic and cook until fragrant.

Add the chopped carrots and butternut squash to the pot, covering everything with enough water and bringing it back to a boil.

Cover with a lid and let it simmer at medium heat for about 20 minutes, checking for tenderness.

Check on the roasted vegetables after 20 minutes; they should be golden brown, not too browned.

Add the roasted vegetables to the pot and let it simmer for a couple more minutes to emulsify the flavors.

Liquidize the soup until smooth, adding water to reach the desired consistency if too thick.

Plate the soup and serve with bread, optionally toasted and rubbed with leftover garlic.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens