BUTTERNUT SQUASH SOUP

 

  • Cooking Time: 40 Minutes
  • Servings: 6
  • Preparation Time: 20 Minutes

Ingredients

  • 1kg of butternut squash
  • 1 large onion
  • 200g of butter
  • 1l of water
  • 700ml of milk
  • salt
  • 1 pinch of cayenne pepper

Directions

  • 1.Peel the butternut squash. Cut it in half lengthways and scrape the seeds out. Then slice the squash with a mandolin as thinly as possible
  • 2.Halve the onion, peel and slice as thinly as possible
  • 3.Take a pot large enough to hold all the ingredients and melt 150g of the butter over a low heat, being careful not to burn it. Add the onion and butternut squash and sweat off over a low heat for 10 minutes
  • 4.Turn the heat up and add the water, then simmer for 30 minutes or until the vegetables are completely soft
  • 5.Remove from the heat and liquidize the soup. Pass through a fine seive. Now add the milk to obtain the right consistancy. The soup should be silky-smooth. Be careful you do not add to much milk, so diluting the flavour
  • 6.Finish the butternut squash soup by whisking in the rest of the butter and check the seasoning. Stir in a dash of cayenne pepper just before serving

Notes

Dominic Chapman's warming butternut squash soup is a fabulous starter or main course. This is an easy butternut squash soup recipe to prepare

Categories: Soup 

Author Credit: Great British Chefs

Website Credit: http://www.greatbritishchefs.com/recipes/butternut-squash-soup-recipe

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