Roast one butternut squash in the oven for about 45 minutes at about 120 C.
Peel (Mind your fingers! It's still hot!) and cube into inch square pieces.
Chop one onion, one carrot, two sticks of celery and one apple into similar sized pieces.
Put all the vegetables in a large pan.
Mix two stock cubes in about 1 pint of boiling water. Add to the pan.
Boil for about 30 mins to one hour. Keep an eye on it.
Zap with the blender until it is smooth.
Serve with a swirl of double cream!
Tasty!
That made enough for two of us to have soup and sandwiches yesterday (and I had at least two servings ...) and a mug each today.
Thanks, Dad, for passing on that delicious idea of tasty soup to me over Christmas! In fact, that gives me an idea for a photo!
Posts
1 comment:
By gum lass, that soup looks good enough to eat!!
Post a Comment