Winter Butternut soup

This has got to be the easiest winter butternut squash soup recipe ever. You start with pre-cut squash from the supermarket,  that’s the easiest or you get your husband to peel and cut it up for you. HA HA!!! Then you basically throw everything in a pot, simmer it, purée it and you’re done. If I have bacon on hand then I usually add that too.

Great for cold winter nights with crispy bread or rolls to dunk in it.

Ingredients:

1 onion chopped

3 tbsp butter

bacon bits (optional)

1 cubed butternut

pinch of cumin

3 cups of chicken stock

125ml cream

salt and pepper to taste

Directions:

• Heat the butter in a saucepan. Add the onion and sauté for 30 seconds.
• Add the butternut, cumin and chicken stock and bring to the boil. Reduce the heat, cover and simmer for 15 minutes until the butternut is soft.
• In another pan add your bacon bits and some butter and fry until crispy.
• Remove butternut from the heat and pour into a food processor and blend until smooth.
• Add the bacon bits, and cream last and serve with crispy bread or rolls.

Put some parsley on top for garnish.

Things you might need:

• Braun MQ725 Multiquick Hand Blender, Black

• Chefman Immersion Blender 300-Watt Turbo 12 Speed Stick Hand Blender, Heat Resistant Plastic Blade Guard Protects Pots, Black

• T-Fal Specialty 3 Quart Handy Pot w/Glass Lid

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