Drayke Posted September 14, 2015 Report Share Posted September 14, 2015 Butternut Soup 1.5Kg (3lb) Butternut 2 large onions - chopped 2 garlic cloves - chopped 4 Tbsp olive oil Vegetable stock cube Soured Cream 1.5Ltr water Cut Butternut into half and de-seed. Then cut into large chunks. DO NOT PEEL Place into oven proof dish along with the chopped onion and garlic. Coat with olive oil and roast in oven mark 4 for approx hour. This depends on if the onion has caramelised (burnt). I like the onion to be sweeten with the caramelisation, but so long as the everything has soften it doesn’t matter When cool enough to handle peel the butternut. Put this all into a saucepan along with vegetable stock cube and water then bring to boil. Simmer for 10-15 minutes Now liquidise. (I always use my stick blender to liquidise soup in the saucepan. Of course take of off the heat first.) If it’s too thick add more water. Then season as necessary. I find a portion of about 500ml/pint is enough for two greedy people. This freezes well and I always freeze in portion sizes. Before serving add a good heaped teaspoon of sour cream. A good alternative would be crème fraiche or even sour cream and chive dip. Link to comment Share on other sites More sharing options...
patty-ann Posted September 14, 2015 Report Share Posted September 14, 2015 Sounds really nice.. Link to comment Share on other sites More sharing options...
Featured Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now