Recipe of the Month

Butternut Squash Soup

This is a great bonfire night recipe.

(This recipe can have some left over turkey at Christmas time added.  Simply stir in the chopped turkey to the blended soup and heat through until piping hot.)

• 1 large knob of butter or 1 tablespoon olive oil
• 1 onion - chopped
• 500g butternut squash – peeled, de-seeded & diced
• 1 eating apple - chopped
• 1 tablespoon plain flour
• ½ teaspoon curry powder or curry paste
• pinch nutmeg
• 500ml Kallo Concentrated Vegetable Stock
• 125ml milk
• juice & rind of ½ orange
• seasoning
• cream and chopped parsley to serve

Melt the butter or oil and soften the onion.  Add the butternut squash and apple and fry for a few minutes.

Remove from the heat and add the flour, curry powder or paste and nutmeg.  Stir well.  Return to the heat and cook for 1 minutes stirring.

Slowly add the stock, milk, orange juice and rind, stirring constantly.  Bring to the boil, cover and gently simmer for 15 - 20 minutes until vegetables are tender.

Blend until smooth in a liquidiser or hand held blender.  Season to taste.  Serve with a swirl of cream and chopped parsley.
otatoes or mash and some freshly cooked broccoli.

Serves 4.  Freezes well.