Roasted butternut squash soupby anne brown |
| Preperation time: 10 mins Cooking time: 1 hour 15 mins Serves: 4 |
| Recipe Ingredients |
| 1 small butternut squash, halved with seeds
scooped out; 25g butter; 1 onion, chopped; 1 large potato, peeled and diced; 1 litre vegetable stock; 142ml single cream; 25g sunflower seeds, toasted; |
| Recipe Method |
| Put the butternut squash on a baking tray, cut
side up, dot with half the butter and bake for 45 mins at
190c/gas5, or until tender. Scoop out the flesh. Melt the remaining butter in a pan and cook the onion until soft. Add the potato, squash and stock. Cover and bring to the boil. Simmer for 15 minutes. Transfer to a blender and puree until smooth. Return to the pan and add the cream, gently reheat. Season and serve with the toasted sunflower seeds scattered on top. |
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| Creamy
cauliflower soup with blue cheese Pumpkin soup Butternut squash risotto Sweet potato and sage risotto Chickpea and coriander soup |
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