VELVET BUTTERNUT SQUASH SOUP
A taste bud-tastic smooth soup that is so easy to make! The cream is optional, but adds to the velvet texture of the finished soup. But without it it is pretty much fat free!
Provided by Marychef
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel, de-seed and chop the squash into half inch chucks.
- Peel and roughly chop the onion.
- Peel and roughly chop the carrot.
- Put all the ingredients (except the cream) in a large saucepan.
- Bring to the boil, then simmer until the squash and carrots are soft.
- Liquidise.
- Add cream to taste.
- Serve! It really is that easy.
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