Saturday 23 September 2017

Butternut Squash Soup

Derry Clarke

1 butternut squash

50g butter

1 onion (peeled and diced)

2 cloves of garlic (peeled and sliced)

1 bunch of thyme (chopped)

1¼ litre chicken or

vegetable stock

50ml cream

1 tbsp olive oil

1 Cut the butternut squash lengthways, remove the seeds, then place the halves on a baking tray. Cover with thyme, olive oil and seasoning.

2Bake the squash in the oven at 160°C for 40 to 60 minutes, until it's tender. Cool, then remove the flesh from the shell.

3Melt the butter in a saucepan then add and sauté the onion and garlic. Add the butternut squash and chicken or vegetable stock, then simmer on a low heat for 30 to 45 minutes.

4Season the soup mix and liquidise until smooth. Add the cream.

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