Saturday, October 30, 2010

Butternut Squash & Carrot Soup

1 large red onion, finely chopped
3 large cloves garlic, crushed
1 hot chilli (pref Dorset Naga or Scotch Bonnet)
4 large carrots, peeled and roughly diced
1 large butternut squash, peeled, deseeded, roughly diced
2 litres good stock (chicken or vegetable)
olive oil
Salt & Pepper to taste

Soften onion & garlic in the oil in a large pan for a few mins.
Add carrots, squash & chilli and continue to cook until veg starts to soften
Add stock, bring to boil and simmer for approx 30 mins
Blend with a hand blender
Add salt & pepper to taste
Serve with crusty bread.

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