Wednesday, September 30, 2009

Butternut Soup for the soul

Good for summer or winter as a nice pick me up.


2 medium butternuts
2 medium onions
2 garlic cloves
a glug of olive oil
chicken or vegetable liquid stock or stock cubes/powder
Boiling water

Peel and cube the butternut and place in a large oven roasting pan.
Peel and dice the onion and mix in with the butternut.
Peel the 2 garlic cloves and place whole in amongst the butternut and onion.
Drizzle a bit of olive oil or sun flower oil over the butternut mix and place in the middle of the oven to roast at 190 celcius
Leave to roast for approx. 40 min to an hour or more if needed- checking more frequently near the end and stir a little so browning occurs all around.
Take out when nicely browned
Put the Butternut and liquid stock (or boiling water and stock cubes/powder) in a blender in batches and blend until smooth.
Keep repeating the above step until all is done
Put into a medium pot
Add more stock or boiling water until you have the desired thickness.Make sure if doesn't get to salty with to much stock then rather just add boiling water at the end.
Season with a little salt and pepper to taste
Pour in a little cream - roughly 50 - 100ml and stir.
Keep warm on a very low heat and stir frequently.

Spoon into bowls and pour a little cream on top in a swirling pattern
Add roasted pumpkin seeds as a garnish if desired

Serve with Cripsy fresh bread or toast

Enjoy :) Betty Bake

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