Butternut Squash and Carrot Soup
INGREDIENTS
1 small squash peeled and diced
4 medium carrots thinly sliced
1 chopped white onion
1 tbsp olive oil
800ml vegetable or chicken stock
¼ tsp black pepper
¼ tsp ground nutmeg
¼ cup of crème fraiche
Manuka honey
Fresh taragon
METHOD
In a large covered saucepan cook squash, carrots, and onion in olive oil over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat.
Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.
Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture.
Return all of the mixture to the saucepan. Add pepper and nutmeg; bring just to boiling. Add crème fraiche; heat through.
Garnish each serving with ¼ to a ½ tsp Manuka honey and fresh tarragon.
