BUTTERNUT SQUASH SOUP

This is a delicious family favourite.  Packed with autumnal flavours this smooth soup is lovely with fresh crusty bread.

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Ingredients

2 tbsp olive oil

2 onions – chopped

1 butternut squash – peeled and chopped

1 eating apple – peeled and chopped

3 tbsp plain flour

1 tsp curry paste or powder

Pinch ground nutmeg

750ml vegetable stock

Juice of 1 orange

Seasoning

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Heat the oil in the pan and soften the chopped onion, butternut squash and apple and fry for a few minutes.

Remove from the heat and add the flour, curry paste or powder and nutmeg.  Mix well and cook for 1 minute, stirring well.

Slowly add the stock and orange juice and return to the heat. 

Bring gently to the boil and simmer for 20 minutes or until the vegetables are tender.

Season well and whizz until smooth in a blender or using a stick hand blender.

Serve with a swirl of cream if desired.

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Notes

-  To make it easier to peel and chop a butternut squash, cut off both ends and prick the squash several times. Place on a or microwaveable plate and microwave on high for 2 to 3 minutes. Allow to cool for a few minutes and it will be so much easier to prepare.

-  This recipe will work with must pumpkins too.

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