7 December 2012
This is one of my favourite recipes. So I thought I'd share it with you, hope you like it too. 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!!!
1 butternut squash (peeled and diced) 1tsp cumin seeds Pinch nutmeg 1 onion, diced Vegetable stock 1 pint 150-200mls cream or milk
1) fry cumin seeds gently in butter or oil, for a few minutes. 2) add the onion and fry a couple of minutes add the squash and nutmeg 3) cover with a lid and cook about 15-20 minutes, till squash is soft. Stir often and don't let it brown. 4)Cover with stock and season to taste, simmer for a few minutes. leave to cool a little, then blend till smooth. 5) pour in cream or milk and re-heat gently. 6) Serve in warmed bowls with crusty bread. And most of all enjoy!!!
Butternut Squash Soup • Opuss № I