Index A-Z

  Butternut Soup

Soups

Ingredients

  • 300 g peeled and chopped butternut squash
  • 2 large nodules fresh ginger
  • 1 small onion
  • 1 stick celery
  • 35 g butter
  • 1 large clove garlic
  • 30 ml honey
  • 850 ml water
  • 150 ml cream
  • salt and freshly ground pepper
  • 1 tablespoon fresh chives to garnish
 

Method

  1. Peel and roughly chop all vegetables, including the ginger. Melt butter in a large pan, add the vegetables and fry gently until soft. Add garlic.
  2. Add water, honey and seasoning. Bring to boil and simmer gently until vegetables are soft.
  3. Liquidise soup. Rinse pan and return soup to it, passing it through a medium sieve.
  4. Reserve 2 tablespoons cream. Add the rest to the soup and heat. Adjust seasoning.
  5. Serve in soup bowls swirling the reserved cream with tip of knife. Garnish with chopped chives.
     
 

Serves 4-6 (Preparation: 45 minutes)

Original recipe from SimplyFood recipe box at http:/www.cfn.co.uk/recipebox/



Recipe
Collection
Home Page
| Breakfast | Starters | Soups | Fish | Vegetables | Casseroles |
| Beef | Chicken | Lamb | Pork | Venison | Rice, Pasta & Potatoes |
| Sauces | Eggs and Dairy Products | Herbs and Spices |
| Diabetic | Desserts | Drinks | Breads | Cookies | Cakes |
| Miscellaneous | Index A-Z | Site Map | Links | References |
 
 

© 1999 - 2016. Design: Helga Nordhoff