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BUTTERNUT SOUP

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Serves: 4-6

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  • Vegetarian
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This could be eaten as a main course too.

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Ingredients

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  • 2 medium butternut squash (cubed)
  • 2 medium potatoes (per butternut, cubed)
  • 2 large onions (chopped roughly)
  • garlic (to suit taste)
  • 3 tablespoons cumin
  • 1.5 litres vegetable stock

Method

  1. Saute onions and garlic and two (heaped) tablespoons of Cumin in a little oil
  2. Add butternut and potatoes and let them sweat for a while, approx 10mins then add stock and simmer until butternut and potatoes are soft
  3. Puree until no lumps, or, mash well very well.
  4. Add another tablespoon of Cumin and a large dash of milk then Salt and pepper to taste
  5. Fresh Coriander to garnish

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