Butternut Squash, Leek and Onion Soup |
|
 |
Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
A tasty soup to warm away those winter blues. Ingredients:
1/2 butternut squash (peeled and chopped into small chunks) |
2 small onions (roughly chopped) |
4 leeks (roughly chopped) |
1 red chili pepper (deseeded and chopped finely) |
sea salt |
black pepper |
400 ml chicken stock |
400 ml milk (can be semi-skimmed) |
20 g butter or 20 g margarine |
4 tablespoons cream, for serving |
Directions:
1. Boil butternut squash in salty water for approximately 10 mins, or until soft.
2. Melt butter in a large pot and add leeks and onions. Season with salt and pepper. Leave to sweat for approximately 15 minutes.
3. Add softened butternut squash and chilli. Leave to cook for 1 minute.
4. Add chicken stock and milk and bring to a gentle simmer. Leave to cook for 20 minutes.
5. Leave to cool for a couple of minutes then pour the mix into a food processor. It should have a creamy texture.
6. Add the cream before serving.
|
|