Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 10 min
Total time: 50 min
Yield: 4-6
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

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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

Instructions

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.
Then add the butternut squash, sage, cayenne pepper and turmeric. Cook for 5 minutes.
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.
Divide into bowls add a dollop of cream and garnish with flat leaf parsley.