Thursday, April 12, 2012

Warming Autumn Soup


1oz (30g) butter or margarine
2 small onions, finely chopped
1 lb (450g) butternut squash or pumpkin, peeled, seeded and cubed
2pt (1.25litres) chicken stock
8oz (225g) potatoes, cubed
1tsp paprika
4floz (125ml) whipping cream (optional)
11\2 tbsp chopped fresh chives, plus whole chives, for garnishing
salt and pepper


STEP 1 : Melt the butter or margarine in a large saucepan. Add the onions and cook until soft, about 5 minutes.

STEP 2 : Add the squash or pumpkin, stock, potatoes and paprika. Bring to the boil. Reduce the heat to low, cover the pan and simmer until the vegetables are soft, about 35 minutes.

STEP 3 : Pour the soup into a food processor or blender and process until smooth. Return the soup to the pan and stir in the cream, if using. Season with salt and pepper. Reheat gently.

STEP 4 : Stir in the chopped chives just before serving. If liked, garnish each serving with a few whole chives.


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