A healthy blend of vegetables, this butternut squash and carrot soup recipe is perfect for hearty lunches or a light dinner.
Ingredients (serves 4 to 6)
1 small squash peeled and diced
4 medium carrots thinly sliced
1 chopped white onion
1 tbsp olive oil
800ml vegetable or chicken stock
¼ tsp black pepper
¼ tsp ground nutmeg
¼ cup of crème fraîche
Manuka Health manuka honey
Fresh tarragon
Method
In a large covered saucepan cook squash, carrots, and onion in olive oil over medium heat, for about eight minutes, stirring occasionally. Add broth. Bring to the boil; reduce heat.
Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.
Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture.
Return all of the mixture to the saucepan. Add pepper and nutmeg and bring to boiling point. Add crème fraîche and stir through.
Garnish each serving with a quarter to a half teaspoon Manuka Health manuka honey and fresh tarragon.
Recipe courtesy of Manuka Health New Zealand
