Butternut Squash Soup
Serve with cornbread and for a classic twist, twirl in some sour cream.
Serve the Caribbean way by spicing up with scotch bonnet chilli and adding 1/4 block coconut.
Preparation time: 15 minutes Quantity: Serves 4 Cooking time: 20-30 minutes
Ingredients
2 tablespoons oil
1 onion diced
1 stick chopped celery
1 clove crushed garlic
1/2 teaspoon ground cumin
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1-1/2 lb/ 750g diced, peeled, butternut squash
1 medium peeled, diced potato (optional)
1/2 stock cube (chicken or veg) (optional)
1&1/2 pints/ 30 fl oz/ 900 ml water and milk
Method
- Heat pan with the oil, fry without colour the onion, garlic and celery until soft
- Add the squash and spice, cook till slightly soft without colour
- Add the diced potato
- Add 1/2 stock cube to 1 and 1/2 pint of hot water and milk
- Simmer for 15 -20+ minutes till all the vegetables are tender
- Liquidize /whizz up in a blender
- Season; add a few fresh herbs (optional)