Butternut Soup with Cheddar, Thyme & Pepper Bread

Butternut soup has to be the happiest food served. It’s ‘sunshine goodness’.


1 Medium butternut, peeled and diced
2 Potatoes, peeled and diced
1 Carrot, peeled and sliced
2 Sticks celery, sliced
Onion, finely chopped
2 Garlic cloves, grated on the onions
Olive oil
1l Chicken stock
2 Cups water
Sprigs thyme, and a bay leaf
Salt and pepper


In a large pot, pour oil to fry. Fry onions and garlic till soft.

Add the vegetables, allow them to sweat.

Add liquids, thyme, bay leaf, salt and pepper to taste.

Bring to boil, turn down and simmer for 45 minutes, or till vegetables are soft.

Once its ready, remove the herbs and blitz till smooth.

Serve with fresh Cheddar, Thyme and Black Pepper bread.


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