Manuka butternut squash soup

Butternut Squash and Carrot Soup


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


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.

Serves 4-6