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Butternut Squash Soup

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Warmth, flavour, comfort and ease. Enjoy!  You can add 1 cup of cream, cream cheese, Mascapone cheese, or soya milk to cream this soup up.  It will add a rich velvety layer to the taste.

Ingredients

2 cups butternut squash, diced
2 cups sweet potato, diced
1 cup carrots, chopped
2 cups onions, chopped
1 red pepper, roughly chopped
2 cloves garlic
3 bays leaves
½ tsp cinnamon
2 – 900ml of vegetable stock
1 cup white wine
1 cup Salerno mascarpone cheese
Season with salt and pepper
* Click on ingredient to choose one

Directions

1
Add all ingredients except cheese and salt and pepper to a pressure cooker.
2
Seal the lid and place over med/high heat, bring up to boil or when the safety valve clicks up then reduce heat to low and continue to cook for 25 minutes.
3
Remove from heat and let cool for 5 minutes, release steam, then remove lid when safety valve has gone down. Puree soup and add cream and season with salt and pepper.
4
Chefs tip: If you are not using a pressure cooker, add 1 hour to cooking time.