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BUTTERNUT SQUASH SOUP WITH ONION AND CHILLI

Butternut squash is very popular at the moment . It combines well with other flavours and here I’ve added some chilli to spice it up, but you can omit that or add any other spice of your choice.

Ingredients:

  • 1 tablespoon oil
  • 1 small omion
  • 1 medium butternut squash
  • 450 ml (15 fl oz) vegetable stock
  • 1 small chilli (optional)
  • 100ml (4 fl oz) double cream
  • salt and black pepper to taste
  • a spoonful of chopped parsley
  • Note: A little curry powder may be used instead of the chilli if preferred.

Method:

Chop the onion, soften it in the oil.

Peel and deseed the squash, chop the flesh. Add to the pan with the stock and chopped, deseeded chilli.(optional).

Simmer with a lid for approximately 20 minutes until the squash is tender, then add the cream and blend (with a liquidiser or hand held blender) until smooth.

Season to taste and sprinkle with chopped parsley.

Posted in Recipes on Jan 01, 2010