Feel Good Butternut Squash Soup (Served With Cream Fraiche)

Is it Spring... yet?

I feel totally confused. With the sunshine beaming through our windows, after the rock solid snow from the harsh winter had finally melted. I was so excited to see the sky change to that cheerful baby-blue again. At last, spring has found its way to Edinburgh, I thought. So I couldn't wait to dump my big woolly coat and walk out the door with a light jacket on. Standing in front of Melony's school gate shivering, a friend walked toward me. Before I said "hello" to her, she said to me with her pitiful voice: " Iris! You need a thicker jacket! ". Yeah, I know...

I've been living here for 7 years and I still don't understand British weather... =_=~

Anyway, no matter it's rain or shine, a bowl of hot and tasty soup can always cheer me up. ^_^~

Pumpkin Soup served with Cream Fraiche

Serve 4-6

Ingredients

1kg butternut squash or pumpkin (skined, deseeded, and cut into big chunks)

1 medium size carrot (roughly chopped)

2 celery sticks (roughly chopped)

1 onion (roughly chopped)

2 cloves of garlic

2 tbsp olive oil

1000cc chicken or vegetable stock

Salt and pepper to taste

Cream fraiche to serve

Method
1. In a large pot, heat the olive oil , stir fry the onion until it's soft and starts to turn brown.
2. Add the rest of the vegetables into the pot and keep stir frying for 10 mimutes.
3. Pour in the stock, cover the lid and leave to simmer for an hour.
4. Season and blend until smooth.
5. Serve with a tbsp of cream fraiche and sprinkle with some finely chopped fresh sage or parsley.