Recipes

Butternut Squash Soup

Ingredients:
1 large leek, washed and thinly sliced
1 large butternut squash, peeled, de-seeded and cut into 1 cm dice
4 cloves of garlic, chopped
1 T. Loprofin baking mix
1 T. vegetable oil
6.5 oz. Milupa lp-drink
Fresh parsley, chopped
Ground black pepper

Directions:

1. Place the leek, squash pieces, garlic and oil into a large, deep heavy saucepan. Cook gently for 3-4 minutes until the vegetables begin to soften but not brown.
2. Mix the baking mix in with the lp-drink mix and pour in 32 ounces of warm water. Stir well.
3. Gradually pour the liquid mixture into the pan and bring to a boil, stirring continuously. Reduce heat and simmer uncovered for 7-10 minutes until the leeks and squash are tender.
4. Puree mixture in a food processor or use an electric mixer.
5. Pour about quarter of the soup into a serving bowl and allow to cool a bit before stirring in a little chipped parsley.

Serving Suggestion:
Serve immediately with lots of freshly ground black pepper.

Chef’s Tip:
The remaining soup can be frozen in portions ready for a quick snack on another day.