1 Buttercup squash
1 Butternut squash
1 Sweet potato
2 leeks (white part only)
1 Litre Vegetable stock
Salt, pepper & coriander
250 mls sour cream
Optional - you can replace sweet potato with potato and also add onion
Cut up squash, sweet potato and leek into large pan. Add Vegetable stock. Bring to boil and simmer for 20 minutes. Blend with a stick blender until smooth. Add sour cream and mix through. Add salt, pepper and coriander to taste.
Serve with a dollop of sour cream and don't forget nice freshly baked olive or cheese bread!
4 comments:
Sounds delicious. Don't think Paul will eat it as he is not a squash fan. I will give it a try and let you know what I think. Thanks
Made the soup today....very easy, other than peeling the squash. Makes a generous amount, delicious. I will share it with Emma.
this recipe makes a delicious soup! thanks for sharing.
oh, and a tip for peeling the squash, cut it in half length-wise, and use a spoon to scoop the squash out of the thick skin, rather than peeling.
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