Thursday, October 22, 2009

Creamy Squash Soup

I had this soup when I was in Canada snowboarding back in 2001. It is the best warming soup I have ever had, or maybe it's because it was - 10degC outside and i had spent a whole day boarding. whatever the reason its spledifurous stuff.

It's also great for a dinner party served with Croutons.

2 tbsp butter
1 sliced leeks
3 large cups cubed squash (you can use pumpkin for this too)
2 medium size potatoes, peeled and cubed
1 pint of chicken stock
250ml. double Cream
Salt and pepper to taste

1. Melt butter and saute leeks for a few mins until they are softened. Add the squash and potatoes and cook for around 2 minutes.

2. Pour the chicken stock and bring to boil. Simmer for 20 minutes until the vegetables are tender. Then remove from heat then let it cool.

3. When cool enough to handle use a hand blender to blitz until smooth, alternatively transfer it over to the blender and puree until smooth then add back to the pan.

4. When the mixture is smooth add the double cream and simmer for a further 5-10 minutes, and then serve.

Tip - The soup is delicious when served with croutons or crusty bread, and a little grated Parmesan is a nice touch when serving at a dinner party.

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