Butternut squash, leek and dill soup
35 min
This is a smooth sweet soup of nutritious value, lovely in the cold winter.
1 person made this
Ingredients
Serves: 4
- butter and oil for frying
- 1 medium butternut squash (250-350g), peeled and cut in pieces
- 2 medium leeks, sliced
- 2 or 3 brown mushrooms (optional)
- 1 slice red pepper (optional)
- 1 good pinch dried dill
- salt to taste
- cayenne pepper to taste
- 50ml single cream
- To serve
- chopped fresh coriander
- freshly grated Grana Padano or Parmesan cheese
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- Add a small amount of oil and butter to a saucepan over medium heat. Sauté the leeks, pepper, mushrooms and squash for a few minutes until fragrant.
- Add salt, dill and cayenne pepper. Pour in boiling water to cover, depending how runny you would like the soup, and boil for 15 minutes.
- Blend in pan until smooth, adding 50ml of single cream.
- Serve in bowls with a few leaves of coriander and grated cheese. Enjoy!
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