Butternut Squash Sweet Potato Soup With A Dash Of... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This dish can be a starter or simply as a light lunch, best served hot with warm bread rolls Ingredients:
butternut squash |
1 large sweet potato |
25g brie cheese |
chives |
vegetable stock/or veg stock cube if using water |
black pepper to season |
skimmed milk |
double cream to decorate (optional) |
parsley to decorate (optional) |
Directions:
1. Peel and chop butternut squash and sweet potato into small pieces
2. finely chopp chives
3. add to pot and cover with water or stock (remember to add stock cube if using water)
4. add peper
5. bring to the boil and simmer for 15-20 mins or until tender
6. drain butternut squash and sweet potato and transfer to a blender
7. blitz the ingrediants until liquidised and transfer back to pot
8. whilst on a low heat add skimmed milk to the texture of your preference (i personally like a thick soup ), add brie and continuasly stir until cheese has melted
9. transfer to soup bowls and pour a dash of double cream in a swirl pattern with parsley to decorate
10. serve hot with warm bread rolls
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