Wednesday, March 13, 2013

Butternut Squash Soup

1 large butternut squash
1 medium onion
500g potatoes
1 litre vegetable stock
Knob of butter
Olive oil
salt and pepper to taste
Coriander leaves to garnish (optional)

  • Chop the stalk and flower off the squash and peel. Cut in half, scoop out the seeds and cut into 1 inch cubes
  • Peel and chop the onion and potatoes
  • Place the butter and a little oil in a saucepan and melt on a low heat
  • Add the onion and stir until softened, but not brown
  • Add potatoes and stir well
  • Add squash, stir well and then cover and cook for 10 minutes, stirring occasionally
  • When potatoes have softened, add stock and simmer for 15 minutes or until vegetables are soft
  • Blend to a puree and serve

Love and Hugs
Phoebe x


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