Wednesday, 2 May 2012

Butternut Squash Soup

1 Butternut squash
4 Carrots
1 Onion
2 Clove of Garlic
1 1/2" of Ginger Grated
1 Big potato
2 Bay Leaves
A Good Pinch of Dried Thyme
1/2 tsp of Paprika
1Pt of Veg Stock
1 Pt of Water

1.  Peel and cube all the vegetables.

2.  In a little butter and oil sweat the veg slowly until caramelised and softened. This should take about 15             mins.

3.  Add in the stock , herbs, paprika, ginger and garlic.

4.  Cook for about 30 mins or until the vegetables are soft.

5.  Puree the soup with a hand blender and serve with a nice slice of buttered brown bread or crusty rolls.

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