ROASTED BUT­TER­NUT SOUP

Country Smallholding - - Great Garden Recipes -

IN­GRE­DI­ENTS

1 large roasted but­ter­nut, around 1.5kg un­cooked weight 1 large onion, diced 1-2 sticks cel­ery, diced 1-2 ta­ble­spoons oil ½ red chilli, finely chopped 1 large clove gar­lic, finely chopped ½ veg­etable gel stock pot or sim­i­lar Freshly ground black pep­per to taste 100ml co­conut milk Roast but­ter­nut ( above right)

METHOD

Fry the onion and cel­ery gen­tly un­til soft, adding chilli and gar­lic to­wards the end of the cook­ing time. Stir in the gel stock pot un­til dis­solved. Scoop out the but­ter­nut flesh, and mash into the pan. Trans­fer to a food pro­ces­sor or blender and blitz un­til smooth. Stir in the co­conut milk. Trans­fer to a clean pan and heat through un­til pip­ing hot.

A warm­ing treat for au­tumn

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