Winter squash soup: Difference between revisions
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| [[Sea salt]] and [[freshly ground black pepper]] | | [[Sea salt]] and [[freshly ground black pepper]] | ||
| 1 large [[butternut squash]], peeled, de-seeded, halved and cut into 1" thick slices | | 1 large [[butternut squash]], peeled, de-seeded, halved and cut into 1" thick slices | ||
| 2 litres good quality chicken or vegetable stock | | 2 litres good quality chicken or vegetable stock. | ||
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===Method=== | ===Method=== | ||
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| Remove from the heat and whizz up in a [[food processor]] until you have your desired consistency | | Remove from the heat and whizz up in a [[food processor]] until you have your desired consistency | ||
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===Chef's notes=== | |||
Stock: For the cheaters amongst us; use 1 tin of good quality clear chicken soup, plus a Knorr [[chicken stock]] cube in enough boiling water to make up the 2 litres. | |||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes|Squash]] | [[Category:Recipes|Squash]] | ||
Latest revision as of 11:27, 26 May 2024
If you grow butternut squashes, this recipe is a great way to use them up. A warming winter soup that is well worth making
| Winter squash soup | |
|---|---|
 |
| Servings: | Serves 8 |
| Calories per serving: | 159 |
| Ready in: | 1 hour |
| Prep. time: | 15 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st October 2012 |
|
Best recipe reviewNice with pumpkins too 4.5/5 Here in Norfolk, we have lots of pumpkins; this was nice using those instead. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Extra virgin olive oil
- 16 freshly picked sage leaves with stems
- 2 carrots, peeled and chopped
- 2 red onions, peeled and sliced
- 2 celery sticks, washed and chopped, leaves trimmed
- 4 cloves Garlic
- A handful of rosemary leaves, chopped
- 1 dried hot chili, ground to powder
- Sea salt and freshly ground black pepper
- 1 large butternut squash, peeled, de-seeded, halved and cut into 1" thick slices
- 2 litres good quality chicken or vegetable stock.
Method
- 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.
- Remove and drain on kitchen paper and reserve.
- 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
- Add the squash and chicken stock, return to the boil and simmer for 30 minutes
- Test the squash, it should be soft like a cooked potato
- Remove from the heat and whizz up in a food processor until you have your desired consistency
Chef's notes
Stock: For the cheaters amongst us; use 1 tin of good quality clear chicken soup, plus a Knorr chicken stock cube in enough boiling water to make up the 2 litres.
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