In aid of Shelter.
Soups of the World Event
We present our specialty
Butternut Squash & Lime Soup (Mexican)
Unusual, delicious, nutritious and easy to prepare.
Chop the leeks and lightly fry until transparent. Peel and cube the butternut squash and add to the leeks. Peel and chop the sweet potato and also add to the pan. Cover the leeks, potato and squash with the vegetable stock (just so they are covered approx 2 pints) and bring to the boil, simmer for 20 mins until both potato and squash are soft. Leave to cool and then put through a blender. Put mixture back on the heat and add the cream, cayenne pepper and the juice and zest of the lime. Simmer until ready to serve with a few halved cherry tomatoes and a dash of cream.
1 Butternut Squash 1 small carton Single Cream
3 Leeks Cayenne Pepper
1 Large Sweet Potato Juice and zest from 1 Lime
Vegetable Stock Halved Cherry Tomatoes