Butternut Squash Soup

Lets face it ….. here in the Northern hemisphere nothing beats a warm squash soup on a cold autumn day! This simple version has a few secrets to take your soup to the next level!

Enjoy with crusty baguette bread!

 Recipe

Serves 8

Ingredients 

1 Butternut squash peeled and diced

1 Potato peeled and diced

1 Carrot peeled and diced

1 Celery stick chopped

1 Leek chopped (optional)

1 Onion diced

2 Garlic cloves crushed

2 Teaspoons salt

1 Inch of peeled ginger left whole

1 Branch of fresh sage left whole

Sour cream and fresh chopped chives for garnish

Method

  1. Sauté the onion, add the garlic.

  2. Add remaining ingredients and fill the pot with water until vegetables are covered.

  3. Simmer for 2-3 hours.

  4. Remove the sage and ginger.

  5. Adjust the salt.

  6. Liquidize until smooth in batches. (optional)