My third soup and a real tasty one too! I wanted to make this because I'd had a butternut soup a couple of weeks earlier at a local eatery and it was very nice indeed. Rather than just use the butternut, I decided to add some of my favourite vegetables - leeks. Can't get enough of them :-)
Ingredients:
- 1 Butternut Squash (2lbs) (cubed)
- 4 Meduim Leeks (sliced)
- 2 Large Onions (finely chopped)
- 2 Garlic Cloves (finely chopped)
- 3 Tablespoons Lemon Juice
- 2 Stock Cubes
Method:
While you're preparing the veg, have a kettle of water coming to the boil for the stock. Peel, then cut your butternut lengthways and using a spoon, scoop out all the seeds. Then chop the butternut into small cubes. Try to make them roughly the same size so they all cook evenly. Click HERE to watch a video.
Place your sliced leeks and finely chopped garlic and chopped onions into your pan with the heated oil and cook on a low heat for 5 minutes, stirring regularly until softened but not browned. Then add the butternut cubes and cook for a further 2 minutes.
Pour your boiling water from the kettle into a measuring jug containing the 2 stock-cubes. One and a half pints will be enough. Stir to dissolve the cubes and then pour it all into the pan. Bring the pan to boil then reduce to allow the soup to simmer for 40/50 minutes or until all the vegetables are tender. Stir occasionally and make sure it's simmering and not boiling!
When it's ready, stir in the lemon juice, then transfer the contents of the pan to a blending machine and blend to purée the soup. I actually used a hand-blender in the pan itself. If you choose this method, just be careful not to scald yourself!
Season to taste with salt and pepper.
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