Butternut Soup
Over a year ago
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Ingredients
- 2 butternut squash deseeded peeled and cubed
- 4 Celery. diced
- 6 Carrots Peeled and Chopped
- 3 Onions. chopped
- olive oil to fry
- to taste salt and pepper to taste
- 2 Vegetable Stock Cube
- 2 cups to cover vegetables water
- ½ tp Cayenne Pepper (optional)
- 1Tp Creme Fraiche
Accompaniment
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Description
Because of my mother.
Method
-
1
fry onions in drop of oil until slightly softened. Add vegetables one type at a time and fry 3-5 minutes until slightly softened. Add water and seasoning. Cook until vegetables are soft and seasoning as necessary to taste. This soup can be pureed smooth consistency or left with chunky peices depending on preferrence.
Too make a spicy butternut soup add spices like cayenne pepper (half a tp) and then serve with a dollop of creme freshe.
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