Winter squash soup (V)

From Cookipedia
Jump to: navigation, search


Winter squash soup (V)
Winter squash soup (V)
Servings:Serves 8
Calories per serving:139
Ready in:1 hour
Prep. time:15 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:31st October 2012
Please cast your vote on this recipe!
0.00
Vote nowVote nowVote nowVote nowVote now (0 votes)

If you grow butternut squashes, this recipe is a great way to use them up. A warming winter soup that is well worth making


Access Google's Street View and see 10 years of video history! ...

Ingredients

Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient

Method

  1. Add a three good glugs of olive oil to a big saucepan, when nearly smoking, add the sage leaves and fry until crisp and dark. About 30 seconds.
  2. Remove and drain on kitchen paper and reserve.
  3. In the same pan and oil, add the onion, celery, carrots, rosemary leaves, ground chili and the salt and pepper and stir-fry for 15 minutes until the softened
  4. Add the squash and vegetable stock, return to the boil and simmer for 30 minutes
  5. Test the squash, it should be soft like a cooked potato
  6. Remove from the heat and whizz up in a food processor until you have your desired consistency

Chef's note

This dish freezes very well so it's worth making larger quantities.

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.