Creamy butternut soup

6 servings Prep: 50 mins
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This is an easy soup to throw together and the best part is that you can make a big batch and freeze it, ready for those cold winter days.

By Food24 June 09 2017
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Ingredients (16)

1 fresh chillies — 573
1 butter
1 onion — chopped
8 leeks — baby, sliced
4 celery stalks — sliced
500 g butternut — peeled and cubed
2 potatoes — medium, peeled and cubed
sea salt — flakes
1/2 tsp turmeric
1/2 tsp ginger — ground
1 tsp cinnamon — ground
1 l stock — vegetable or chicken
150 ml cream
2 sherry
cream — parsley or flaked almonds, to garnish
ciabatta — toasted
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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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