Wednesday, 9 October 2013

Butternut squash and leek soup - by Muma Dean

I feel a bit cheeky calling this a recipe and as you read it you'll think it's a bit of a lame post as it is just so simple – but try it! It is soooooooo yummy!

I went through a phase of overcomplicating this recipe, adding onion, herbs, cream and other utterly unnecessary embellishments. I've since resorted back to this perfect simplicity as it is by far the best version.

Ingredients:

3 or 4 leeks
A butternut squash
Approx 1 litre vegetable or chicken stock
A knob of butter or tbs oil

Method:

Chop the leeks and butternut squash into chunks and soften in a saucepan with the butter or oil and the lid on.

Once it's all soft add the stock and simmer for 10 mins.

Blitz thoroughly with a hand blender. Season with black pepper if required.

Serve with fresh crusty bread (ideally home made... bread recipes to follow in the next few weeks).



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1 comment:

  1. We like simple in our house :) and we love anything with butternut squash in, so this may become one of our autumn favourites!

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