Creamy butternut soup


recipes, soup,butternut,cupcakes & couscous, food2

Ingredients 16
Servings 6
Time 50mins

Ingredients

  • 1
    Tbs
    olive oil
  • 1
    Tbs
    butter
  • 1
    1 onion, chopped
  • 8
    baby leeks, sliced
  • 4
    celery sticks (about 10cm), sliced
  • 500
    g
    peeled and cubed butternut
  • 2
    medium potatoes, peeled and cubed
  • pinch
    sea salt flakes (large)
  • 1/2
    tsp
    turmeric
  • 1/2
    tsp
    ground ginger
  • 1
    tsp
    ground cinnamon
  • 1
    l
    chicken or vegetable stock
  • 150
    ml
    cream
  • 2
    Tbs
    sherry
  • ream / parsley / black pepper / flaked almonds to garnish (optional)
  • toasted ciabatta to serve (optional)
 

Method

 

Heat the olive oil and butter in a large pot over a low heat. Add the onion, leeks, celery, butternut and potatoes. Cover the pot and leave the vegetables to sweat for 10 minutes. Shake the pan regularly to prevent them from sticking to the bottom.

Increase the heat to medium. Add the salt, turmeric, ginger and cinnamon and stir for a minute or two. Add the stock and stir well. Leave to simmer until the vegetables are tender, about 20-25 minutes.

Set the pot aside to cool for a few minutes. Use a food processor or stick blender to puree the soup until smooth.

Return the soup to the pot and stir in the cream and sherry. Heat through over a low heat. Check the seasoning and serve. 


Recipe by Cupcakes and Couscous.To see more click HERE. 

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Read more on: butternut  |  soup  |  food24  |  cupcakes & couscous  |  recipes
 

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