Butternut Soup
A community recipe by OiNot tested or verified by Nigella.com
Print me
Saute onions and garlic and two (heaped) tablespoons of Cumin in a little oil Add butternut and potatoes and let them sweat for a while, approx 10mins then add stock and simmer until butternut and potatoes are soft Puree until no lumps, or, mash well very well. Add another tablespoon of Cumin and a large dash of milk then Salt and pepper to taste Fresh Coriander to garnish
Saute onions and garlic and two (heaped) tablespoons of Cumin in a little oil Add butternut and potatoes and let them sweat for a while, approx 10mins then add stock and simmer until butternut and potatoes are soft Puree until no lumps, or, mash well very well. Add another tablespoon of Cumin and a large dash of milk then Salt and pepper to taste Fresh Coriander to garnish
Introduction
This could be eaten as a main course too.
This could be eaten as a main course too.
Ingredients
Serves: 4-6
Metric
Cups
- 2 medium butternut squash (cubed)
- 2 medium potatoes (per butternut, cubed)
- 2 large onions (chopped roughly)
- garlic (to suit taste)
- 3 tablespoons cumin
- 1½ litres vegetable stock
- 2 medium butternut squash (cubed)
- 2 medium potatoes (per butternut, cubed)
- 2 large onions (chopped roughly)
- garlic (to suit taste)
- 3 tablespoons cumin
- 2⅗ pints vegetable broth
Method
Butternut Soup is a community recipe submitted by Oi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
I love the stuff so usually add two to three table spoons of "already crushed" Cumin /Jeera (same thing)
I love the stuff so usually add two to three table spoons of "already crushed" Cumin /Jeera (same thing)
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.