With a decided autumnal nip in the air, it had to be a rich, fresh soup for supper. Butternut squash and other garden staples with indulgent, soft, wholegrain bread and butter.
Half a butternut squash peeled and roughly chopped.
An onion, diced,
A few small potatoes peeled and diced.
2 cloves of garlic, sliced.
1.5 pints of vegetable stock.
Salt and pepper to season.
In a heavy bottomed pan, over a medium heat, lightly soften the onion in a dash of oil or butter, after a couple of minutes add the garlic, potatoes and butternut squash, stir well, allowing the ingredients to blend. Add the stock, stir again then cover and allow to simmer, until the vegetables are suitably soft. Remove from the heat and using a hand blender (or similar) break up the chunks to a consistency of your liking. Season with a twist of freshly ground salt and pepper, garnish with chives or maybe a swirl of cream. Cut a hunk of bread, grab the butter and enjoy the early autumn harvest
- Lady Sky