Thursday 25 September 2014

Butternut Squash Soup

This soup is so easy to put together and it tastes good enough to serve to special guests.

1 1/2 pounds peeled and chopped butternut squash
1 pound potatoes peeled and chopped
1 small onion, chopped
2 cloves garlic chopped
1/2 cup white wine
3 cups GF vegetable stock
2 tablespoons butter
1 bay leaf
1/2 teaspoon thyme
1/8 teaspoon nutmeg
Salt to taste
Pepper to taste

Melt the butter in a large pot over medium-high heat and add the squash, potato and onion; cook for 3-4 minutes stirring occasionally, until onions are translucent.
Add the wine and cook for another 2 minutes.
Add the remaining ingredients and bring to boil; reduce heat and simmer until vegetables are cooked and tender, about half an hour.
Remove the bay leaf and purée the soup with an immersion blender.
If you do not have an immersion blender, purée in a regular blender in batches by removing the centre piece of lid before securing it, cover with a clean towel so it doesn't splatter.
Ladle into bowls.

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Have you tried this recipe?? Tell us how it turned out :)