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:

1 butternut squash, peeled & cubed (roughly 750gr)

2 tbsp butter

1 onion, roughly chopped

4 carrots, peeled & finely sliced

1 leek, chopped

2 potatoes, peeled & cubed

600ml - 800ml vegetable stock

Cayenne pepper (to desired heat)

2 tbsp cream

Instructions:

Melt the butter in a pot & add the onion, carrot, potatoes & leeks.

Cook on medium low heat for 5 minutes, stirring regularly. Add enough stock to cover the contents of the pot.

Season with salt if needed & add a sprinkle of cayenne pepper.

Bring to a simmer, cover with a lid & cook on low heat for 15 minutes.

Add the butternut squash & cook another 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 to combine.

Serve with rustic bread.