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Butternut Squash Soup
 


1 Butternut Squash, seeds removed, peeled and cubed
1-2 small onions, finely chopped
2 celery stalks, chopped
2 carrots, chopped
1-2 garlic, crushed
vegetable stock
1 teaspoon of mild to medium Curry powder
1 tablespoon of olive oil
salt and pepper to taste
1 tablespoon of copped parsley

  1. sweat the onion in the olive oil until transparent
  2. add the cubed Butternut Squash and fry gently
  3. mix in the celery, carrots and crushed garlic
  4. stir in the curry powder
  5. add the stock
  6. leave to cook gently until soft
  7. blend it all together
  8. add more water or stock if needed
  9. season to taste

 

Bon Appéti
 
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