8 February 2013
I am reposting this recipe, so sorry, but I wrote it from memory and made a hash!!! This is the definitive version. Can I say that? Anyway enjoy!
Butternut Squash soup
1 butternut squash (peeled and diced) 1tsp cumin seeds Pinch nutmeg 1 leek trimmed and chopped Vegetable stock 550mls 150mls milk 142mls double cream
1) fry cumin seeds gently in a little butter for a few minutes, till they start to brown. 2) Stir in garlic, nutmeg and seasoning and fry a couple of minutes; add the squash and leek. 3) Cover with a lid and cook about 15-20 minutes, till squash is soft. Stir often and don't let it brown. 4)Add stock, cream and milk and season to taste, simmer for a few minutes. leave to cool a little, then blend till smooth. DO NOT let it boil! 5)Serve in warmed bowls with crusty bread, a blob of creme fraiche and chopped parsley.
And most of all enjoy!!!
Apologies! • Opuss № I