About this recipe: A lusciously thick butternut squash soup, made with sauteed onion, celery, carrot, potatoes and butternut squash. Serve with a dollop of soured cream and bread roll, if desired.
Lovely soup, nice and velvety once blended. I added a teaspoon of cumin seeds and a good pinch of chilli flakes to the pan for 3 mins before I added the butter, this gave the soup the lift it needed from being a little too sweet, needs a good seasoning once blended, a good dollop of sour cream, or plain yoghurt makes it even nicer, I served with mustard toasts, cut a baguette into rounds, add a table spoon of wholegrain mustard to a bowl add 2tbsp of oil give it a good stir, and spread on baguette rounds put in oven gas 5, 160c until golden and crunchy, yummy. - 10 Oct 2011