Butternut Soup
Ingredients:
60ml Butter
60ml Grated orange rind
1kg Butternut, chopped
2 Large Potatoes, diced
2 Medium carrots, sliced
1 Sprig celery
Salt & Pepper
Nutmeg
500ml Vegetable Stock
500ml Milk (DF: Use Rice milk)
Method:
1) Melt the butter in a large pot and saute all the vegetables for 5 minutes.
2) Cover and cook gently until done, stirring from time to time.
3) Gradually add the stock, then the milk and bring to the boil, stirring constantly.
4) Remove from heat and puree until smooth.
Serves 5
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I'd love to hear how your recipe turned out!