Butternut Squash Soup



600g butternut squash chopped (1 medium sizes squash)

1 lrg onion chopped

200g potatoes, peeled and cubed

1tbsp oil

2.5 pints vegetable/chicken stock



  • Fry the chopped onion and squash with the potatoes in oil for a few minutes until they begin to soften
  • Add the stock and simmer for approx. 20 minutes.
  • Blend until smooth, and then season.
  • Serve topped with a dollop of crème fraiche, or black pepper croutons.


Black Pepper Croutons



4 slices thick granary bread

2oz butter

Freshly ground black pepper


  • Cut bread into large cubes
  • Melt butter, and grind in pepper, approx 1tsp
  • Quickly mix bread in butter mixture,
  • Put onto baking tray and bake in hot oven 200 for about 10 mins, or until brown and crispy.
  • Serve with soup or on a salad
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