Butternut Squash, Leek and Onion Soup

Name: Butternut Squash, Leek and Onion Soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1/2 butternut squash (peeled and chopped into small chunks); 2 small onions (roughly chopped); 4 leeks (roughly chopped); 1 red chili pepper (deseeded and chopped finely); sea salt; black pepper; 400 ml chicken stock; 400 ml milk (can be semi-skimmed); 20 g butter or 20 g margarine; 4 tablespoons cream, for serving

Submitted by Chef #697038

"A tasty soup to warm away those winter blues."

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Ready In:: 45mins
Ingredients:: 10
Serves:: 4

ingredients

¹⁄₂ butternut squash (peeled and chopped into small chunks)
2 small onions (roughly chopped)
4 leeks (roughly chopped)
1 red chili pepper (deseeded and chopped finely)
sea salt
black pepper
400 ml chicken stock
400 ml milk (can be semi-skimmed)
20 g butter or 20 g margarine
4 tablespoons cream, for serving

directions

Boil butternut squash in salty water for approximately 10 mins, or until soft.
Melt butter in a large pot and add leeks and onions. Season with salt and pepper. Leave to sweat for approximately 15 minutes.
Add softened butternut squash and chilli. Leave to cook for 1 minute.
Add chicken stock and milk and bring to a gentle simmer. Leave to cook for 20 minutes.
Leave to cool for a couple of minutes then pour the mix into a food processor. It should have a creamy texture.
Add the cream before serving.