Butternut Squash, Honey & Thyme Soup
Sun, 13 October 2019
Chef: Charlo the Chef
(Serves 6)
Ingredients:
2 Butternut Squash, peeled and cut into 3cm cubes
1 Large Onion, finely chopped
3 Potatoes, cut into 1cm cubes
2 Celery Sticks, diced
2 Carrots, peeled and cut into 1cm cubes
1 Clove Garlic, chopped
50g Butter
200ml Cream
1 Litre Veg Stock
50g Thyme Herb
4 Tbsp Honey
1.5 Tsp Ground Cumin
Salt & Pepper to taste
4 Tbsp Cream or Creme Fraiche
Method:
- Peel the butternut squash, half it and scoop out the seeds. Cut it into 3cm cubes
- Melt the butter on a low heat and gently saute the onions for 10 minutes, stirring occasionally to prevent it catching.
- Add the remaining vegetables and thyme and cook for a further 2 minutes, stirring so everything is well coated in the butter
- Add the ground cumin and season with salt and pepper
- Add the vegetable stock and honey and simmer for 20 minutes, or until vegetables are soft.
- Liquidise and check seasoning. Add a dollop of cream ready to serve