Butternut Squash Pumpkin Soup

This soup is proper autumn’y. It’s thick, it’s smooth, feeling you nicely and what’s the most important warming you up.

Trust me guys! After you taste this soup once you will not ever forget about it :)

I made it for my parents first trip to Ireland (it was in September) and because it was so insanely good I did not even manage to get a picture ;)

Since that time I have made a good few variations of it and they all work so well.

Original recipe comes from Thermomix.

Without further delays here it is:

Ingredients:

120g of freshly chopped onion (don’t worry you will then blend everything, so whichever way suits)

3-4x peeled, garlic cloves, sliced

1x thumb size peeled ginger, sliced

35g of coconut oil

900g of peeled (take off the middle part and seeds), chopped for smaller cubes butternut squash pumpkin. Now if you don’t have enough use sweet potatoes or some carrot. It truly work well with the sweetness.

400g of coconut milk from tin

120g of water

1x vegetable stock

1x decent sprinkle of spice paprika

a good ground of salt and pepper to your like in

Take a big soup pot.

Melt your coconut oil, add onion, garlic and ginger. Simmer on low heat for few minutes.

Then add all the remaining ingredients, bring to boil, lower the heat, cover with lid and cook until all the vegetables get lovely and soft - it should take you around 20mins.
When all is ready, blend everything, try to see if you need to add some spices and serve straight away!

Enjoy!

French Onion Soup

Another classic! This soup I actually know, because of my aunt. She was always making the best onion soup! It was soooooo yumy! And that cheese on top with toasted baguette? Just pure heaven!

French Onion Soup

Prep time: 15 mins Cook time: 1 hour 15 mins Total time: 1 hour 30 mins

Ingredients

• 5-6x big onions (yellow or red), sliced

• 5 tablespoons of olive oil

• 2x tablespoons of clarified butter

• 1x teaspoon of sugar

• pinch of salt

• 2-3 bay leaves

• 1 handful fresh thyme sprigs

• ½ bottle of white wine (more dry, then sweet)

• 3x garlic cloves, peeled and chopped finely or minced

• 750-900ml of beef broth or vegetable broth (in original recipe is with beef broth)

• pepper

• baguette

• cheese - Gruyère, parmesan

Prepare everything around you.

Take a big pot, heat it up on a medium high heat with olive oil and butter. Add sliced onions, garlic, pinch of salt, sugar, bay leaves, thyme sprigs and simmer on low heat until onions are soft and caramelized – around 20 mins.

Add wine and simmer, until almost all wine evaporate – around 15 mins.

After that, add stock and leave it to simmer for around 35-40 mins. Get rid of bay leaves and thyme. Check if it needs some extra salt and pepper. If you prefere your soup more thick, take a mug, filled it in 1/3 part with water, add some flour, mix it very good (it’s important!), add some soup to it first and then slowly start adding that liquid into your soup. Bring to boil, check how it taste.

Now you have two options of serving:

1. Easy one – make pieces of toasted baguette with melted cheese on top and serve it with a bowl of soup. Sprinkle with fresh thyme.

2. Spectacular way – take oven safe bowls, fill them with soup, each of them cover with 2x slices of baguette sprinkle with some olive oil and covered with cheese. Bake it in the oven for around 4-5 mins, to let the cheese melt. Enjoy!