Soup: Butternut Squash

This recipe comes courtesy the folks at the Meadows Community Garden.

Butternut Squash Soup

Ingredients (serves 4)

• 2tbsp butter, margarine or olive oil
• 2 onions
• 450 g butternut squash peeled, seeded and cubed
• 225g potatoes, cubed
• 1.2 litres water
• 1 tsp paprika
• Salt and Pepper (to taste)
• 120 ml cream (optional)
• 2 tbsp chopped chives (optional)

Method

1. Melt the butter in a large saucepan. Add the onions and cook for about 5 minutes until soft and brownish.
2. Blend until smooth the squash, potatoes and paprika in a blender or processor with some of the water and add the brownish onions.
3. Bring to the boil. Turn off the heat, stir in the cream if using, cover the pan and leave it like that for about 20 minutes before you serve it.
4. Add the chopped chives, salt and pepper, stir in just before serving and garnish with a few whole chives.

Why is it eco-friendly?

A really good way of reducing your carbon footprint is to grow your own vegetables if you can! If you don’t have your own space to do so then Edinburgh has a number of community gardens, including the one at The Meadows and another on Leith Links.