Chef's recipe: Cream of Winter Squash Soup

Ingredients :

Sweat the onions and the leeks in sizzling butter. Add the large chunks of squash and stir into the butter then pour in the milk, cream and a pinch of salt. Cook on low for around 25 minutes. The squash should be starting to fall apart at this point; if this isn’t happening, use a hand mixer to puree it. Adjust the seasoning to taste. This soup can be served with thinly sliced grilled ham or smoked bacon.

 

Bon appetit!