Butternut squash soup

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Prep time:

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Serves: 6

By ihavenewsockson

1

Ingredients

  • 1 medium onion, finely sliced

  • 70ml double cream

  • 1 pinch cinnamon

  • 1 butternut squash, peeled, deseeded and cubed

  • 1l chicken stock

  • 1 pinch ground ginger

  • 1/4 tsp nutmeg

  • 1/4 tsp cumin

  • 2 leeks, sliced

  • 50g butter

Method

  1. Melt butter in a pan on high heat.
  2. Add nutmeg and cumin.
  3. Sauté onions and leeks until soft.
  4. Add the stock.
  5. Add the butternut squash, cinnamon and ginger.
  6. Bring to the boil.
  7. Simmer for 15 minutes or until the squash is soft.
  8. Using a hand mixer, blend the soup until smooth.
  9. Stir in the cream and serve with hot crusty rolls.

Handy Hint

Make double and freeze some!

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Starter

  • Main Course

  • Soup

  • Low fat

  • Make Ahead

  • Can Freeze

  • squash

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Your comments

  • ihavenewsockson 05/11/09 18:15

    very yummy, warm soup perfect for winter suppers!