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Butternut Squash and Leek Soup

What can be nicer, or even better for you than making a big pot of homemade soup. Shop bought cannot just compare with home made. A few veggies go a long way ,and its so heavenly and comforting on cold miserable days to dig into a bowl of tasty heaven!!

Butternut squash and leek soup

1 small to medium Butternut squash, peeled deseeded and cut into chunks

3 cloves garlic

4 small leeks or 2 large ..prepared and cut into slices

1 carrot peeled and sliced

2 tomatoes quartered.

2 bay leaves

3 sprigs thyme

mixed herbs of your choice.

marsala wine or sherry.

chicken stock…fresh or cubes..about 3 pints in total.you may need to adjust depending on quantity of veg you end up with.

salt and pepper

To finish, mascarpone (or creme fraiche ) cheese mixed with unsweetned chestnut puree and fried cubed pancettta OR bacon

2 tablespoon olive oil..fry off all veg and garlic till onions soft and veg is slightly coloured.

Add bay leaves and herbs, chicken stock and simmer till all soft.

Remove bay leaves and thyme sprigs..whizz in a blender or with a stick blender.

Add wine,sherry if liked, but purely optional.

Season to taste.

For serving add a spoonful of mascarpone/chestnut puree and sprinkle with the pancetta

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