Recipe of the day: Creamy and flavourful butternut squash soup

Enjoy this delicous, creamy and flavourful butternut squash soup which promises to impress your tastebuds and warm up your belly.

We have added a recipe for French bread, which you can recreate to pair with your delicious butternut squash soup to make this a much more filling and wholesome meal.

Creamy and flavourful butternut squash soup

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 container chicken stock
• Salt and freshly ground black pepper to taste

ALSO TRY: Six delicious and mouthwatering recipes under R150 to recreate for dinner

Method

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash for 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover the vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer for 40 minutes, or until all the vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

This recipe was found on allrecipes.com

French bread

Ingredients

• 1 tablespoon yeast
• 1 tablespoon white sugar
• 2 teaspoons kosher salt
• 2 ½ cups warm water
• 5-6 cups all-purpose flour

Method

1. In a large standing mixer, combine the yeast, sugar, salt, and warm water. Be careful to use warm water, not hot.
2. Mix and let sit for about 15 minutes to get the yeast working.
3. Gradually add 5-6 cups flour until you get just the right consistency. You want the dough to be soft but not too sticky.
4. Grease a large bowl with canola oil and add the dough. Punch the dough down into a nice smooth ball. Cover with a clean dishtowel and set it in a warm corner of your kitchen.
5. Let the dough rise until doubled in size. Punch down and smooth it out, and let it rise again.
6. Form into two large oblong shapes (or you can make several smaller loaves or even buns). Place on a large greased cookie sheet or on a French bread pan. Cover with a towel and let rise again, about 30-40 minutes.
7. Cut slits on top of the loaves with scissors or serrated knife. Mix one egg white and 1/2 teaspoon salt and brush this mixture on top of the loaves.
8. Bake on 180°C for 25 minutes or until the bottom is slightly brown and crunchy, and the top is nice and golden brown. Remove and let cool on a baking rack.

This recipe was found on suebeehomemaker.com