ROASTED BUTTERNUT SOUP #Charityrecipe #4weekschallenge

Name: ROASTED BUTTERNUT SOUP #Charityrecipe #4weekschallenge
Yield: 4 servings
Cuisine: Kenyan
Ingredients: 1 butternut squash; 1 red onion; 2 carrots; Freshly crushed black pepper; to taste Salt; Crushed garlic, ginger paste; 1 stalk Leek; 1 stalk Celery

Imelda @cook_11709165

Nairobi

A thick pureed healthy soup that can be eaten at anytime of the day.

Imelda @cook_11709165

Nairobi

A thick pureed healthy soup that can be eaten at anytime of the day.

Saved

Ingredients

4 servings

1butternut squash
1red onion
2carrots
Freshly crushed black pepper
to tasteSalt
Crushed garlic, ginger paste
1 stalkLeek
1 stalkCelery

Saved

Steps

1

Peel, deseed the squash and cut it into cubes. Set aside
2

Take the onion, leeks, celery and carrots and chop into medium cubes.
3

Under medium heat, place 3tablespoons of vegetable oil in a pot and let heat.
4

Add the chopped onions, sweat them gently, not letting them brown, then add the garlic ginger paste, leeks and celery and cook them gently till they soften.
5

Next, add in the chopped carrots and the chopped squash into the pot. Stir to mix.
6

Add the salt and pepper to taste then add in water or vegetable stock(if available) till just about covers the squash. Cover and let cook for about 15min till the squash is soft and cooked.
7

Take pot off heat.
8

Using a food processed or blender, liquidise the cooked squash, then return the blended soup to pot under low heat.
9

Let simmer for 2 min. Then correct seasoning.
10

Serve while hot together with bread rolls or sliced baguette.