Tuesday, 24 August 2010

Butternut Squash Soup

Serves 4

1 butternut squash, peeled, de-seeded and chopped
1 large carrot, cut into chunks
1 stick celery, chopped
Olive oil
Knob of butter
1 large onion, chopped
1 tsp ground cumin
1 tsp chilli powder (medium strength)
1 litre vegetable stock
Salt and freshly milled pepper
2 tbsp double cream
Coriander to garnish

Heat a large heavy based saucepan and add the butter and oil.  Gently fry the squash, onion, celery and carrot for about 10 minutes to soften.

Add the stock, chilli powder and cumin and bring to the boil. Simmer gently for 20 minutes until the squash is soft.  Remove the pan from the heat and blend until smooth.

Reheat gently, season with salt and pepper.  Stir in the cream garnish with coriander and serve with crusty bread.

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