Hannah’s Butternut Soup

trh-hannahs-butternut-soup

Ingredients:
Soup greens cut into small pieces – leeks, onion, celery, potato, parsnips, turnips, carrots and quite a lot of Butternut cut into also small cubes
2 tablespoons vegetable stock powder (I use Kosher Feigels or Thelma vegetable cubes – 2)
1 tablespoon onion stock powder (Feigels)
Salt and pepper

Method:
Put into big pot on stove (I use a quick boil non spill lid) to make the process quicker.
Fill with water till covering all the vegetables plus about 2 cups extra.
Let boil until vegetables are soft. A lot of the liquid will boil away.
When ready, I use a blender stick to blend all together till smooth.
Add more salt and pepper if necessary.
For 2 of us, this makes enough for 5 meals so I decant into Tupperware x 5 and freeze and take out when needed. It is yummy.
Enjoy

Prepared, tried and tested by: Hannah Frank Witt

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This entry was posted in Soup, Vegetables by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

6 thoughts on “Hannah’s Butternut Soup

  1. Pingback: Share the Love ~ February – Gail Johnson

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