BUTTERNUT SQUASH SOUP
About
Butternuts keep well to next spring if kept cool
Ingredients list
1 kg butternut squash
2 tbs olive oil
1 oz butter
2 onions (diced)
1 clove garlic (thinly sliced)
Chilli powder to taste
850 ml vegetable stock
4 tbs crème fraiche
How to
Peel and seed butternut to 1kg of flesh
Fry onions and garlic
Add all to saucepan and simmer 20 mins
Blend with stick blender till smooth
Serve and add 1 dollop of crème fraiche (or plain yog) per bowl.