Butternut soup:
What you need:
2tbs Olive oil
2tbs butter
1 finely chopped onion
2 lewaks chopped
2 small butternuts peeled and cubed
1 small potatoe peeled and cubed
1 litre vegetable stock
1 tsp TUMERIC
1 tsp ginger
1tsp cinamon
salt and pepper to taste
Heat the olive oil and butter in a large pot over a low heat. Add the onion, leeks, butternut and potatoes. Cover the pot and leave the vegetables to sweat for 10 minutes. Shake the pan regularly to prevent them from sticking to the bottom.
Increase the heat to medium. Add the salt, turmeric, ginger and cinnamon and stir for a minute or two. Add the stock and stir well. Leave to simmer until the vegetables are tender, about 20-25 minutes.
Set the pot aside to cool for a few minutes. Use a food processor or stick blender to puree the soup until smooth.
