Squished Butternut Soup
In the gloomy days of winter, a bowl that looks like winter sun with a whisp of a cloud on the horizon, enough to warm your heart and your tum!
- RYVITA® Cracked Black Pepper
- Butternut Squash
- Veg or Chicken stock
- Salt and Pepper
- Natural Yoghurt if your being good, cream if your not
- Splash of olive oil
Finely shred a cleaned medium sized leek, saute in a large pan in the olive oil.
After about 5 minutes, dust the leek with a teaspoon of cumin and a teaspoon of corriander, a little less if your not to brave keep the mix moving over the heat for about 1 minute
Add half a diced butternut squash, season with salt and pepper, after a couple of stirs then add enough stock to cover and simmer for between 20 to 25 minutes.
If the butternut squash is tender enough, remove from heat and squish using a blender - take care mixture is HOT.
Once squished pour into bowls and drizzle the yoghurt or cream gently over the top. Serve with Ryvita on the side for dipping. Leftovers, if any are fab as base for gravy.