Butternut Squash Soup
Over a year ago
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Ingredients
- 40g Butter or margarine
- 500g Butternut squash
- 50g Carrots (chopped)
- 80g Leeks. sliced
- 50g Onion chopped
- 1 Clove crushed
- ¼ Teaspoon thyme dried
- 1 Bay leaf
- 1 Cloves of garlic. crushed
- 250ml vegetable stock
- 150g Potatoes
- 1 Tablespoon of flour
- 200ml milk
- to taste Salt and pepper
Accompaniment
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Description
A very warming soup on a cold day and easy to make and look no peeling
Method
-
1
Warm the butter or margarine in a saucepan on a medium to high heat not browning the butter or marg.
Now add the butternut squash (not peeled just cleaned and deseeded and cubed) carrots, leeks, onion, clove, thyme, bay leaf, garlic, and cook for 10mins with the lid on turning the veg from time to time.
After 10 mins add the stock and potatoes bring to the boil turn down and simmer for 45mins with the lid on.
Remove from the heat and place the soup into a blender with a tablespoon of flour and blend until smooth.
Return to the saucepan and stir in the 200ml of milk and bring to a slow boil and turn down add salt and pepper to taste and simmer for 5 mins and serve.
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