Butternut Squash Soup
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.
- 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
- 1/2 tsp cinnamon
- 2-900ml vegetable stock
- 1 cup white wine
- 1 cup Salerno mascarpone cheese
- season salt and pepper
Add all ingredients except cheese and salt and pepper to a pressure cooker.
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.
Remove from heat and let cool for 5 minutes, release steam, then remove lid when the safety valve has gone down. Puree soup and add cream and season with salt and pepper.
Chefs tip: If you are not using a pressure cooker, add 1 hour to cooking time.