
BUTTERNUT SQUASH SOUP
2014-03-01 17:19:36

Ingredients
- 2 Butternut Squashes
- 2 Celery Stalks
- 1 Onion or a few slices of Leek
- Vegetable Stock
- Olive Oil
- Salt & Pepper
Instructions
- Peel and de-seed the squashes
- Chop into mixed sized chunks
- Place the squash and onion on an oven tray and drizzle with oil (as much as you like, but we use very little)
- Put in the oven and bake for 1 hour at 180oC
- While the squash is in the oven, cut the celery into chunks and boil for 10 minutes to make a good strong stock, you can add bouillon or stock powder for extra flavour
- Allow the stock to cool then smooth in a blender, then pour it into a jug
- Put the chunks of squash into a blender and smooth with the stock, if you are using a glass blender you will have to let the squash cool first
- Smooth to the desired consistency, adding more stock or water as needed
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