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Butternut Squash Soup

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Butternut Squash Soup

This rich, creamy soup is delicious, cheap and easy to make. What more could you ask for?

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Instructions

  1. 1

    Saute the diced butternut squash in a large pan with olive oil for approximately 5 minutes. Add the leeks and garlic and saute for a further 2-3 minutes, stirring occasionally.


  2. 2

    Season with salt and pepper and pour in vegetable stock. Bring this to the boil, then reduce the heat and simmer gently for 10-12 minutes, until the butternut squash is tender.


  3. 3

    Stir in 5 tablespoons of double cream and heat for another minute or so. Transfer the soup to a blender and blend until smooth.


  4. 4

    Return to the pan and warm gently. Spoon into serving bowls and finish with a swirl of double cream, a sprinkling of chives and freshly ground black pepper - lovely!


Ingredients

  • 1 litre Vegetable Stock
  • 2 Leeks, sliced
  • ½ pint Double Cream
  • 1 handful Chives, chopped
  • 2 Butternut Squash, peeled and finely diced
  • 4 tbsp Olive Oil
  • 1 pinch Ground Black Pepper
  • 2 Garlic Cloves, peeled and chopped

Serves 4

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