RECIPES OF JAPAN

Butternut Squash Soup

Ingredients

400 gm

1

1 small

30 gm

1

400 ml

2

150-200 ml

Butternut squash (peeled) (or kabocha or pumpkin)

Onion (slice thinly)

Carrot (slice thinly)

Salted butter

Vegetable stock cube

Water

Bay leaves

Milk

A little single cream (for garnishing)

A little chopped fresh herbs (such as chives or oregano) (for garnishing)

1. Melt the butter in a large saucepan, add the onion and carrot and then fry them on a low heat until they soften (about 15 to 20 minutes - they must not brown)

2. Peel the butternut squash quite generously and dice it into small cubes

3. Add to the saucepan with the water, the stock cube and the bay leaves and simmer for 20 minutes with a lid on or until the vegetable are tender

4. Take the bay leaves out and add the milk and then liquidize the soup until smooth

5. Reheat and taste just before serving, adding seasoning if necessary

6. Serve with the cream and the herbs