Butternut squash and potato soup
Seasonal vegetables, plenty of cream and you’ve got winter in bowl. This soup is quick to whip up and can be frozen too.
- 1 butternut squash
- 5 baby potatoes
- 1 onion
- 3 garlic cloves
- 30g butter
- 1 litre vegetable stock
- 60ml double cream
- ½ tsp paprika
- 1 bay leaf
- Salt and pepper to taste
Peel the squash and cut it in half. Spoon out the seeds and chop it into small chunks.
Peel and roughly chop the potatoes and onion.
Chop or crush the garlic cloves.
Heat the butter on a medium heat in a large pan or pot.
Cook the onion until transparent, regularly stirring it to make sure it doesn’t stick.
When the onions are cooked, add the potatoes, garlic and butternut squash. Stir the mixture.
Add the paprika, salt and pepper and continue cooking for another 5 minutes, stirring occasionally.
Pour in the stock so it just covers the vegetables. Add the bay leaf.
Cook for about 20 minutes until the vegetables are soft and tender.
Remove the bay leaf and discard.
Let the vegetables cool down before using a stick blender (or transferring to a food processor) to blend until smooth. Return to the pot.
Return to a low heat and pour in the cream. Stir until the cream is incorporated and the soup is hot.
Serve with a warm crusty bread roll with lashings of butter.
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