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Embrace the cold weather with a piping hot bowl of seasonal soup and a swirl of Lactofree cream!

There really isn’t anything quite like a bowl of thick, hearty soup to warm you up in the winter, whether it’s for breakfast, lunch or dinner (well, perhaps not breakfast…) However, it can often be tough to achieve that wonderfully creamy texture that so characterises a good bowl of soup without adding lactose-heavy dairy products. Unless, of course, you just use Lactofree!

We have lovely recipes for Butternut & Red Pepper Soup and the classic Creamy Carrot & Coriander, but recently we stumbled across this recipe that was just a little bit different. Why not try it out for yourself this week?

Butternut Squash, Apple and Sage Soup

Ingredients
2 medium-sized butternut squash
8-10 sage leaves, chopped
2 tbsp olive oil
1 large shallot, diced
4 cups chicken stock
1 cup cider (dry or sweet)
1 tbsp brown/muscovado sugar
2-4 dashes Worcestershire sauce
1/6 tsp ground nutmeg
1/8 tsp chilli flakes
1/6 cup Lactofree cream
1 large apple, diced
Salt and pepper

Cooking Instructions
1. Preheat oven to 220ºC
2. Halve each butternut squash and scoop out the seeds.
3. Sprinkle with sage, salt and pepper.
4. Roast for 45 mins – 1 hour, until the squash is tender.
5. Remove from oven, allow to cool slightly, then scoop out flesh.
6. Heat olive oil in a large sauce pot. Add in shallot and sauté over medium-low heat for about 5 minutes.
7. Add in scooped out butternut squash, chicken stock, apple cider, brown sugar, Worcestershire sauce, nutmeg and red pepper flakes.
8. Season with salt and pepper to taste. Bring to a simmer and cook for a further 30 minutes.
9. Puree mixture with a blender (you can do this in the pan with an immersion blender).
10. At the last minute, stir in Lactofree cream and serve garnished with diced apple.

Enjoy! And don’t forget to upload your soup recipes to our Recipe Club.