The Weekly Soup – Soft Butternut Squash Soup
This is the fourth installment of the weekly soups. If you’re making them, liking them or have a suggestion, please leave me a wee comment under this post?
1 butternutsquash; 2 onions; stock, 1 bunch of tarragon, feta cheese, cumin. Extra: saffron, red lentils.
Peel and cube the onions and cook them in a large pot on slow heat until they become transparent. In the mean time, peel, core and cube the butternut squash. Add it to the pot and stir in a tablespoon of cumin. Stick in a handful or red lentils and your saffron if you’re using it and just about cover with stock (I used the knorr chicken stockpot). Let it simmer for 30 min and remove from the heat. Add your fresh tarragon (if you’re using dried tarragon, use 2 tbspoons and mix it in at the same time as you add the cumin). Blend, sprinkle your feta and some cracked black pepper. Enjoy!