Wednesday, 13 December 2006
VELVETY BUTTERNUT SQUASH SOUP
1 Butternut Squash
1 Medium Onion
750ml Vegetable Stock
75ml Single Cream
Salt & Pepper
Cut the butternut squash in half lengthways and scoop out all the seeds. Peel the skin. Chop into 1cm cubes and pan fry in the butter on a medium heat for about 10 minutes until slightly softened.
Peel and chop the onion and place in a large saucepan.
Add the stock and the pan fried squash.
Simmer for around 20 minutes. Blend until smooth, then stir in the cream and season well. Serve with thick, crusty bread.
TIP:For an added kick, try adding 1 1/2 tsp of mild curry powder to this recipe.
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