- Recipes
- Butternut Squash Soup
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
- 2 garlic cloves , peeled and chopped
Method
Step 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.
Step 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.
Step 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.
Step 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!
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