[Preparation Time – 2 hours] (Cover 40-45)
This recipe is for medium size church gatherings such as potlucks, camps, or parties. It is an autumn and winter recipe with a pleasant and smooth taste.
1.0 kg chopped onion
4.0 kg roughly chopped butternut squash
0.3 kg or 30 g finely chopped parsley (optional)
16 vegetable cubes
6 liters water
0.1 kg or 100 g butter (or equivalent)
0.015 kg or 15 g salt
- Melt butter in a large pot then add chopped onion and sweat until almost transparent.
- Use a whisk and a large plastic jug to make up 2 litres of hot vegetable stock. Add the butternut squash to the pot followed by the stock and salt. Add the remaining 4 litres of water – ensure to use hot water. Allow to simmer on low heat for 45 minutes. Mix the soup gently to ensure though cooking.
- Remove from the heat and puree to form a smooth texture. Add the chopped parsley and incorporate into the soup.
- Serve hot.