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:

1. Peel the butternut squash, half it and scoop out the seeds.  Cut it into 3cm cubes
2. Melt the butter on a low heat and gently saute the onions for 10 minutes, stirring occasionally to prevent it catching.
3. Add the remaining vegetables and thyme and cook for a further 2 minutes, stirring so everything is well coated in the butter
4. Add the ground cumin and season with salt and pepper
5. Add the vegetable stock and honey and simmer for 20 minutes, or until vegetables are soft.
6. Liquidise and check seasoning.  Add a dollop of cream ready to serve