This lightly spiced carrot soup is so simple to make ... Add the cumin seeds and curry powder to the vegetables and cook a further 2–3 minutes. Add the stock, bouquet garni and 500ml/18fl ...

Add the celery, carrots ... butternut squash and stock. Reduce the heat, cover and simmer for 30 minutes. Remove from the heat and ladle the soup into warm serving bowls. Heat the oil in a ...

Red bell peppers - Two medium peppers will roast with the squash to enhance their flavor. Onion, carrot, and celery - Also known as mirepoix, this helps create a flavorful base and creamy soup.

Butternut squash soup is a winter staple that’s vibrant ... roughly chopped Two large carrots, roughly chopped Two large sticks celery, sliced 2.5cm root ginger, grated 1.1-1.3 litres vegetable ...