The Saver On A Cold Day: Butternut Squash Soup

What would be Fall without a heart-warming pumpkin soup? When I was younger I hated eating soup and would make a fuss over it. In my opinion it wasn't even a proper meal. But now, eight years later, I can finally admit that it's not thaaaat bad, is it? When I come home on a rainy day from uni or work, I just want to cuddle up in my favourite sweater, have a nice bowl of hot soup and watch a movie. There's nothing better, especially if it contains butternut squash! I absolutely love it, be it in soup or roasted in the oven with salmon.
Since I can't share my pot with you, here's the recipe. I hope you will like it as much as I do. You can also freeze it and enjoy it on another day.

 YOU NEED (serves 4 people) 

• two medium butternut squash | peeled, seeded and diced
• two carrots | peeled and diced
• one celery stalk | chopped
• two small red onions | finely chopped
• one teaspoon thyme | finely chopped
• 1 litre vegetable stock
• pepper to season
• pine nuts

 HOW TO 

In a big pot heat up olive oil and add onions, celery and carrots. Wait until vegetables are softened and add butternut squash, thyme and the vegetable stock. Bring it to boil, then reduce heat, put the lit on the pot and let it simmer for about 30 - 40 minutes. By then the butternut squash should be softened. Use a blender to mash the soup. Season with pepper. Roast the pine nuts and drizzle over the soup when serving.
You can also put a bit of crème fraîche on it, but I prefer it plain.

Enjoy x