Butternut Squash Soup

Its that time of year! My squash plant has started yielding some beautiful butternuts, a vegetable that I absolutely love. It can be mashed, roasted, stuffed & baked. It is also a great vegan option to replace meat & is often used in curries. This recipe is a classic butternut soup; just what the body needs when autumn is on its way & the temperatures are beginning to drop. Simply replace the butter with a vegan butter & drop the cream at the end if you would like to make a vegan version of this dish.

4 Servings

Ingredients:

750gr butternut squash, peeled & cubed

2 tbsp olive oil

1 onion, roughly chopped

1 clove of garlic, peeled & crushed

2 tbsp butter

600ml vegetable stock

Cayenne pepper (to desired heat)

2 tbsp cream

S&P

Instructions:

Warm olive oil in a pot & add the butternut squash.

Cook on medium low heat for 10 minutes, stirring regularly.

Add the onion, garlic, butter & continue to cook 5 more minutes or until the onions have softened.

Add the stock, cayenne pepper, S&P.

Bring to a simmer & cook, covered for 10 minutes or until the butternut squash is cooked through & can be cut easily with a butter knife.

Blend until smooth & add the cream, stirring well.

Serve with rustic bread and, why not, a mature cheese.