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Butternut Squash Soup



  a recipe by Jane Peters





I bought a butternut squash at the weekend and made a soup. It has an amazingly creamy texture and for a blended type of soup, makes a lovely creamy base.
1 onion, chopped
2 red peppers or 1 red and 1 yellow
2 garlic cloves, finely chopped
2 tbsp olive oil
2 large carrots, peeled & chopped
1 medium butternut squash, peeled, deseeded & chopped
Salt and freshly ground black pepper
1 handful fresh basil
2 chillies, deseeded and finely chopped - optional
1.2 litres chicken or vegetable stock
1 Sweat the onion and garlic in the oil over a low heat for 10 minutes until soft. Add the carrots, peppers and butternut squash to the pan. Season and cook for another 10 minutes until the vegetables start to soften.
2 Stir in the chilli, then pour in the stock. Stir and bring to the boil. Simmer for 20 minutes or until the carrots and squash are soft.
3 Add the raw basil just at the end, saving a couple of leaves for garnish and blend in a liquidiser or with a stick blender. Serve with torn up basil & ground black pepper on top. It is quite filling and will do on it's own with bread for a light meal.