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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Talk about Comfort Food!! We love this soup and playing around with varieties. It is quick and easy to make and quite filling. Great autumn lunch-time soup that is packed with nutrients to keep everyone going until dinner time. Ingredients:
1 large butternut squash |
500g potatoes |
1 medium-large onion |
handful of fresh coriander leaves (optional) |
1 stock cube |
knob of butter |
30 ml oil (e.g. olive oil) |
75ml double cream (optional) |
pepper to taste |
Directions:
1. Peel the squash / pumpkin with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds.
2. Chop into 1 inch cubes.
3. Melt the butter with the oil in a large pan
4. Peel & chop the onion. Then fry it gently in the pan, with the lid on, until it starts to soften. Check and stir to make sure it doesn't brown.
5. Chop the potatoes into approx 2cm cubes. It's up to you whether you peel them or not. Add to the onions and stir to coat well with the oil.
6. Add the butternut squash. Stir well.
7. Cover and cook for 10 minutes, stirring occasionally.
8. When the potato has started to soften, mix the stock cube with about 1 litre of water and add to the pan.
9. Simmer gently until all the vegetables are soft - about 15 minutes.You might need to add more water. Add just enough to cover the vegetables, or the soup will be too runny.
10. Add the coriander and the cream (if using). Either liquidise or mash well, until smooth.
11. Serve with fresh crusty bread.
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