Butternut Squash, Leek And Onion Soup

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/2 butternut squash (peeled and chopped into small chunks)
• 2 small onions (roughly chopped)
• 4 leeks (roughly chopped)
• 1 red chili pepper (deseeded and chopped finely)
• sea salt
• black pepper
• 400 ml chicken stock
• 400 ml milk (can be semi-skimmed)
• 20 g butter or 20 g margarine
• 4 tablespoons cream, for serving

Recipe

• 1 boil butternut squash in salty water for approximately 10 mins, or until soft.
• 2 melt butter in a large pot and add leeks and onions. season with salt and pepper. leave to sweat for approximately 15 minutes.
• 3 add softened butternut squash and chilli. leave to cook for 1 minute.
• 4 add chicken stock and milk and bring to a gentle simmer. leave to cook for 20 minutes.
• 5 leave to cool for a couple of minutes then pour the mix into a food processor. it should have a creamy texture.
• 6 add the cream before serving.