Bella's Barnehage Mat Blog
Squash Soup
After the summer holiday my boss came into the kitchen with 3 huge squash/courgette i have never seen them that big before. so i decided that the whole of that week we would have Squash Week. This is the recipe i created for that week. It was really very good with a simple clean taste and went really well with the cheese toasties that went with them, hope you enjoy.
Recipe for squash soup
Serves 5 -6 people
1 small onion chopped
3 sticks celery chopped
800 gr squash/courgette roughly chopped
500 gr peeled and chopped potatotes
2 tbs vegetable oil
2 liters vegetable or chicken stock
6 leaves of fresh basil
black pepper and salt to taste
In a large saucepan heat the vegetable oil, then add the onions and celery cook until soft. Then add the potatoes the pour over the stock and simmer for about 10 minutes. Then add the squash and cook for another 10 minutes. once the potatoes are soft take off the heat and blend together using a hand mixer, add the basil at this point. Taste the soup and add salt and balck pepper to taste.
Serve the soup hot with bread, croutons or cheese toasties.
Enjoy
