Added by CakeMuffinPie | Thu 03 Sep 2009 @ 18:05
A very simple recipe, and very low fat if you exclude the cream (perhaps replace with a natural yoghurt or low-fat creme fraiche). Serves 4.
1 butternut squash, halved and deseeded
400g potatoes, peeled and cubed
1 litre hot vegetable stock
salt & pepper to taste
cream to serve
Preheat the oven to 180 degrees.
Place the halved butternut squash in a roasting pan and drizzle over olive oil and a pinch of salt.
Cook in the oven for approx 1 hour to soften the squash.
Warm a large pan on the stove and add the butter (replace with more olive oil if you prefer a low-fat option).
Add the potatoes and cook for a minute or so.
Add the hot vegetable stock and allow to simmer for 20 minutes until the potatoes soften then remove from heat.
When the squash is cooked, remove from oven and allow to cool a little. Scoop the squash flesh out and add to the potatoes and stock.
Using a blender or food processor, blend the soup until smooth.
Re-heat the soup on the stove; add salt and pepper to taste.
Serve in warmed bowls with a swirl of cream on top and some warm crusty bread.