The title of this post could lead you to believe that there was some kind of chicken in this recipe. I apologise for this, I just really couldn't help myself.
This guest recipe was sent over by the beautiful and talented Michelle. So talented that not only can she make a tasty soup, but she basically put this blog together for me. Anything you see on this blog that looks pretty, she had a hand in. I am very lucky to have such a friend :)
1 butternut squash 1 onion 2 carrots Large pinch of cumin Large pinch of paprika 2-3 chopped cloves garlic (I used ground garlic about half - 3/4 of a tsp) 2 tsp olive oli approx. Sprig of rosemary Veggie stock cube
Boil about 1 1/2 pints of water in a saucepan and add stock cube
(water dependent on how creamy/thick you like your soup. 1 1/2 should be a good even
consistency however you can always add more stock or water later)
Fry the olive oil, paprika, garlic, cumin and rosemary for about 30 seconds. Add cubes of squash, carrot and onion and fry with the above for 2mins Add all ingredients to stock and simmer for 45 mins. Use a hand mixer to zuzz it up and ta-da! I added more cumin to taste at the end and enjoyed with an onion bagel. Enjoy!
If you have a recipe or something you would like to share,
send it over to email@example.com as I would love to eat it as well :)