This is the recipe for the soup we made yesterday. Enjoy.
2 medium Carrots
2 stick Celery
3 cloves Garlic
1 medium Leek
1 medium onion
300g Butternut Squash
1x Sweet Potatoes
1200ml Chicken/Vegetable Stock Cube
1 tbsp Crème Fresh
1 tbsp Parsley chopped
Begin by chopping all of the vegetables and garlic.
Melt the butter in a large saucepan and then add in the vegetables.
Sauté gently for 4-5 minutes until some of the smaller vegetables are beginning to soften.
Next add in approximately two thirds of the chicken/ vegetable stock and bring the mixture to a slow boil and then reduce the heat and simmer for an additional 15-20 minutes or until all of the vegetables have softened down completely.
Using a hand blitzer, blitz the soup until it is nice and smooth. Return to the heat and bring back to a very gentle boil.
If you would like a thinner soup, now would be the best time to add some additional stock to thin it down. Correct the seasoning at this stage also.
Transfer it to your serving bowls or cups and garnish the soup with a little crème fraiche and chopped parsley.
Serve as required or alternatively allow the soup to cool down and then transfer it into suitable containers and freeze until required.