11 April 2011

Recipe: Butternut and Leek Soup

I took my Cousin Lani's recipe and tweeked it a little for bulk cooking. This recipe freezes really well and can be done in the crock pot (slow cooker) or on the stove.

4 large leeks, sliced
2 large butternut squashes, cubed
2 med potatoes, cubed
3 cups chicken stock
1 tub Sour cream

In a large pot, or crock pot, add the cubed vegetables and stock
Allow to simmer until all the vegetables are tender and soft enough to puree (12 hours is best when done in the crock pot)
Puree the vegetables in a food processor with a little of the cooked stock (or right in the pot if you have a stick blender)
Add the puree to the stock in the pot and add the cream
Mix in thoroughly and stir until warmed through
Serve warm

To Freeze:
For single servings, freeze in ziplocked freezer bags
For larger portions, freeze in freezer and microwave proof containers

To Re-heat:
Pop the container/ziplocked bag in the microwave for a few minutes till warmed through, then serve with croutons

Recipe: Lani's Pumpkin Soup

30ml (2T) oil
4 large leeks, sliced
250g pumpkin, cubed
1 onion, finely chopped
30ml (2T) flour
Salt & pepper
2 med potatoes, thinly sliced
500ml (2cups) chicken stock
500ml (2 cups) milk
125ml (half cup) cream

Heat oil in saucepan. Add leeks, pumpkin & onion.
Sprinkle flour and fry gently for 10mins or until soft - not browned.
Add salt, pepper & potatoes, ans stock.
Blend in milk.
Cover & bring to boil.
Reduce heat and simmer for 15-20mins or until veggies are tender.
Liquidise or pass thru a sieve.
Stir in cream.

Source: My cousin Lani Coetzee-Campbell

Recipe: Basic Butternut Soup

1 large Butternut Squash
2 cups chicken stock
1 cup cream (or milk)

Preheat the oven to 180*C
Brush the bottom of a baking dish with oil
Halve and seed the butternut
Prick all over with a toothpick or fork
Bake until tender, about 45 minutes
Remove from basking dish and let cool for about 5 minutes on the cooking board
Scoop the squash and place into a blender or food processor
Add about 1 cup of the stock and blend until smooth
Transfer this puree into a pot and add the rest of the stock and the cream (or milk)
Stir until heated through and serve

Blogger's note: I can't remember where I got this recipe

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