Post by Cherry on Jan 19, 2011 20:59:40 GMT
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You will need
1 onion, chopped
2 carrots
1 mild red chilli, de-seeded and chopped
1 tablespoon olive oil
25g (1oz) butter
1 clove garlic, peeled and crushed
1 tablespoon chopped fresh ginger
1/2 teaspoon cumin seeds
1 medium butternut squash
200g (7oz) potatoes
1 litre (2pts) vegetable stock
50ml (2 fl. oz) double cream
Salt and freshly ground black pepper
1 tablespoon chopped coriander
The Method
1: Peel and chop the onion and carrots, de-seed and finely chop the chilli. Heat the olive oil and butter in a large saucepan over a low to medium heat. Add the chopped onion, crushed garlic and cumin seeds. Cover and cook over a low heat for about 6 minutes until tender but not coloured.
2: Meanwhile, peel and de-seed the butternut squash and cut the flesh into chunks. Peel the potatoes and cut into similar sized pieces.
3: Add the squash, potatoes and stock to the pan and bring to the boil. Reduce the heat to a gentle simmer and continue to cook until the vegetables are tender.
4: Blend the soup until smooth, using either a bar mixer or a blender. Taste and add salt and pepper as needed. If soup is too thick, add another 1/2pt of stock.
Stir in the double cream and serve garnished with chopped coriander.
Tip: I use low fat creme fraiche or a little yoghurt just for appearance. It doesn't really need it.
I put in some of my tomato glut, roasted and sieved and it was lovely. This goes in all the time, so I suppose it has been amended for my taste.
I added sweet potato and it was good so I use it all the time now.
You will need
1 onion, chopped
2 carrots
1 mild red chilli, de-seeded and chopped
1 tablespoon olive oil
25g (1oz) butter
1 clove garlic, peeled and crushed
1 tablespoon chopped fresh ginger
1/2 teaspoon cumin seeds
1 medium butternut squash
200g (7oz) potatoes
1 litre (2pts) vegetable stock
50ml (2 fl. oz) double cream
Salt and freshly ground black pepper
1 tablespoon chopped coriander
The Method
1: Peel and chop the onion and carrots, de-seed and finely chop the chilli. Heat the olive oil and butter in a large saucepan over a low to medium heat. Add the chopped onion, crushed garlic and cumin seeds. Cover and cook over a low heat for about 6 minutes until tender but not coloured.
2: Meanwhile, peel and de-seed the butternut squash and cut the flesh into chunks. Peel the potatoes and cut into similar sized pieces.
3: Add the squash, potatoes and stock to the pan and bring to the boil. Reduce the heat to a gentle simmer and continue to cook until the vegetables are tender.
4: Blend the soup until smooth, using either a bar mixer or a blender. Taste and add salt and pepper as needed. If soup is too thick, add another 1/2pt of stock.
Stir in the double cream and serve garnished with chopped coriander.
Tip: I use low fat creme fraiche or a little yoghurt just for appearance. It doesn't really need it.
I put in some of my tomato glut, roasted and sieved and it was lovely. This goes in all the time, so I suppose it has been amended for my taste.
I added sweet potato and it was good so I use it all the time now.
haven't got one yet Barb
