Thursday 24 October 2013

Butternut squash and potato soup

Take half a butternut squash



peel, core and slice. add to a baking tray with some sliced onions, salt, ground black pepper, chilli flakes and oil


Place in the oven and cook for approx 25 mins at 170 oC

Meanwhile make a chicken stock from a carcass. Remove carcass. Make some croutons. 


Once butternut and onions browned and cooked add to the chicken stock along with

some cubed potatoes

and chopped peppers


and cook for approx 25 mins until all nicely cooked.

Once cooked liquidise and



 add the croutons you made earlier




serve 







and very delicious it was too. 

This post is an entry for #MarisPiperBritMums Linky Challenge (http://bit.ly/185Gtlv) sponsored by Potato Council for Potato Week 7 – 13 October, celebrating the varieties of potatoes and how we like to eat them. Learn more and find recipes at www.lovepotatoes.co.uk

2 comments:

  1. Lovely soup recipe. Perfect for Autumn days. Commenting for myself and on behalf of BritMums and thanking you for taking part

    ReplyDelete

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