Butternut Squash & Celery Soup

Cucurbita moschata 'Butternut' 3

In my rush to get started I didn’t think of taking a picture of the squash before chopping it up.  So the fine specimen above is courtesy of Wikipedia.

 

Ingredients:

Onion, 1, medium sized, chopped

Garlic, 2 cloves finely chopped

Butternut Squash, diced

Celery, 3 stalks, chopped

Vegetable Broth, 1 litre

Knob of Butter

Olive Oil

Salt & Pepper

Rosemary & Thyme

 

Method:

Fry the garlic and onion till soft, add the herbs and fry for a bit longer.  Throw in the celery, then the butternut squash and fry for a further ten minutes or so.  Slowly add the broth, season, cover and cook for about 20 minutes.

I went for ‘rustic’ this time and just served it as it was with some fresh parsley.  Alternatively, it could be blended then served with a dash of cream.

Serves 4.

 

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