Food & Drink

Wednesday 30 July 2014

Butternut Squash Soup

Derry Clarke

Published 29/11/2008|00:00

  • Share

1 butternut squash

  • Share
  • Go To

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.

Read More




Meet, chat and connect with
singles in your area


Meet Singles Now



Now available on

Editors Choice

Also in Life