Butternut Soup

[Drayke]

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.

[patty-ann]

Sounds really nice..