Butternut Squash Soup
Easy
PREP IN
10 MIN
COOK IN
50 MIN
SERVE
4-6
Introduction
Warm the cockles with this delicious soup that the whole family will enjoy.
Ingredients
- 30g butter
- 2 tbsp olive oil
- 1 leek, chopped
- 1 celery stick, chopped
- 1 garlic clove, chopped
- 450g butternut squash, peeled, de-seeded and chopped into chunks
- 1 tbsp sage leaves, chopped
- Pinch of cayenne pepper
- Pinch of turmeric
- 1 litre chicken or vegetable stock
- Salt and pepper
Method
- 1. Heat the butter and oil in a large pan. Add the leek and celery and gently cook for 5 minutes. Add the garlic and cook for a further minute.
- 2. Then add the butternut squash, sage, cayenne pepper and turmeric. Cook for 5 minutes.
- 3. Add the stock and season with salt and pepper. Put on a lid and simmer for 35 minutes. Once the squash is tender and cooked through purée the soup, using a food processor or hand blender.
- 4. Divide into bowls add a dollop of cream and garnish with flat leaf parsley.
