Butternut squash soup recipe

Butternut squash soup recipe

Gluten and wheat free butternut squash soup recipe, really tasty enjoy !

1 large butternut squash

1 medium-large onion

450g potatoes

Fresh coriander leaves

1 Gluten Free Vegetable stock cube

Teaspoon of butter and 30ml olive oil

75ml double cream (this is optional but makes it creamier!)

Pepper (optional)

1. Take the squash and chop off the stalk and flower. Peel off the skin with a potato peeler and then  in half and use a spoon to remove all seeds. Dice up the Butternut.

2. Add the oil and butter to a large pot. Melt butter on a low heat.

3. Peel and finely chop up onion onion. Fry Soften it by frying in the pan, but don’t let it go brown.

4. Peel the potatoes and chop up to small cubes. Add to the pan with the onions, ensuring you stir them well to coat with oil.

5. Add  in

the butternut squash. Stir well then cover and cook for 10 minutes, stirring occasionally.

6. Leave for around  10 minutes , then check that the potato has started to soften. If  it has started to soften,  mix the stock cube with 1 litre of water and add to the pan. Simmer gently and wait until all vegetables are soft. Should take 10-15 mins.

7. Add the cream and the coriander leaves.

8. Put in an electric blender until smooth.

Submitted By Cheryl