Cook this soup at the start of the week and keep in the fridge for your lunch breaks, or serve it up to the whole family. Serve with crusty bread, dripping with salted butter. Indulge and devour!
Created by Assistant Kitchen Manager Neill
INGREDIENTS
Serves 4 // Takes 60 minutes
2 white onions, diced
3 cloves of garlic, peeled and sliced
1 butternut squash, peeled, deseeded and chopped into cubes
10 sprigs of thyme
1 vegetarian stock cube
1/2 bottle of brown beer or ale
(optional)
Optional serving extras:
100g crème fraiche
50g chopped almonds
METHOD
1. Fry the onions and the garlic in a splash of olive oil for 5-10 minutes, until they soften.
2. Crumble in the veg stock cube, 2 generous pinches of salt and add in the butternut squash. Pour in the beer and enough water to just cover the vegetables. Bring to the boil, then reduce the temperature and simmer for 30 minutes.
3. Add 8 sprigs of the thyme so it sits, just submerged, on top of the squash and leave simmering for another 15 minutes.
4. Remove the thyme and then blend the soup until smooth. Divide between 4 warmed bowls.
5. Serve with a generous spoonful of crème fraiche and scatter the remaining thyme leaves and almonds on top. Season appropriately.