Butternut Squash Soup Recipe
Ingredients
| Butternut squash - 1 small, peeled, de-seeded and chopped | ||
| Onion | 1 | |
| Vegetable stock cube - 1, dissolved in 600 ml (1 pint) hot water | ||
| Ground cumin | 1/2 Teaspoon | |
| Ground coriander | 1/2 Tablespoon | |
| Salt | To Taste | |
| Ground black pepper | 1 | |
| Fresh chopped parsley - 1 tablespoon, to garnish | ||
Directions
MAKING
1. Into a large saucepan put the squash and onion and add the stock and the spices.
2. Bring to the boil, cover, then reduce the heat and simmer for about 20 minutes until the squash is tender.
3. Process the soup in a liquidiser or food processor until smooth.
4. Return to the saucepan, reheat gently and season to taste.
SERVING
5. Serve garnished with the chopped parsley.
1. Into a large saucepan put the squash and onion and add the stock and the spices.
2. Bring to the boil, cover, then reduce the heat and simmer for about 20 minutes until the squash is tender.
3. Process the soup in a liquidiser or food processor until smooth.
4. Return to the saucepan, reheat gently and season to taste.
SERVING
5. Serve garnished with the chopped parsley.
Chef
