Butternut Squash, Carrot 'n Coriander Soup
Over a year ago
5,898 views
Ingredients
- 1 Butternut Squash.(cubed)
- 250g Carrots Peeled and Chopped
- Bunch (small) Fresh Coriander Leaves. finely chopped
- 1 Veggie cube
- 2½ Ltr Water
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
Attractive colour, delicious taste and simple to make.An all season soup serves 6 portions.Serve it cold on hot Summer days with a little Garlic Bread
Method
-
1
1. Peel,split,remove and discard the seeds of the Squash. Dice into cubes.
2. In a large saucepan put 1 Ltr water add all the prepared recipe ingredients and boil until soft.
3. Transfer (with a slotted spoon) all veg to a BLENDER AND WHIZ then return to the pan with remaining Water and simmer/ stir for a few minutes. (Serve with little cream if you wish)
Comments (0)