Let me be the first to tell you, drinking alcohol is the worst thing to do in cold weather. Hot soup is the best because the process of digesting food helps to warm you up. (Morgan Freeman)
This week, Butternut Squash soup was top of the menu in the Mills household! It is the perfect dish for a cold, Autumnal evening and really quick and easy to make. I love soups to be as thick as possible; when I was young I used to have a Dutch pea soup that was so thick, you could stick a spoon in and it would be held up! I would love to hear what your favourite flavours are, the more unusual the better! Here is my recipe:
Butternut Squash Soup
2 tbsp. butter
2 medium sized butternut squash
1 small onion
1 medium sized leek
1 small sweet potato
1 chicken/Vegetable Knorr stock pot.
Water to cover the vegetables
1 tsp. turmeric
1 tsp. curry powder
1 tsp. garam masala
2 tbsp. milk
Salt and pepper to taste
- Chop up the butternut squash, onion, leek and sweet potato to small pieces (small enough to be blended afterwards)
- Melt the butter in a large saucepan on a medium to high heat and add the chopped up vegetables. Stir the vegetables so they are covered fully in the butter.
- Turn down to the lowest heat, place a lid on the saucepan and let it reduce for 10 minutes.
- Add boiling water to the vegetables, just enough to cover the vegetables.
- Add the stock pot to the boiling water.
- Leave to simmer for 10-20 minutes or until the vegetables are soft.
- Add the milk and stir
- Blend with a hand blender until smooth.
- Try experimenting and adding any other vegetables.
- You can leave out the curry powder and turmeric, I just like to add spice to my soups.