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Ingredient
Butternut Squash soup
Introduce
Chef :
Gary WaiteButternut Squash soup
Have never eaten butternut squash before,or cooked it - have recently bought 2 butternut squashes,I hope too make this soup on the beginning of February 2021.The recipe is from the Recipe Book NUTRI NINJA 30 Delicious Soup Recipes - by LIANA GREEN.
Ingredient
Food ration :
2 or 3 servingsCooking time :
3 hours
20 g
butter
300 ml
vegetable stock
40 ml
single cream (optional)
Cooking instructions
* Step 1
Place the halved and deseeded butternut squash in a suitably sized roasting tin.Place the butter around the squash.
* Step 2
Bake in a preheated oven (gas mark 3 or 160 C) for about 1 hour.
* Step 3
Cook the potatoes and vegetable stock in a saucepan until the potatoes are soft (about 20 minutes).
* Step 4
Once the butternut squash is cooked and softened scoop out the flesh (make sure it isn't too hot).
* Step 5
Allow to cool to room temperature.
* Step 6
Add both the potatoes and the scooped out squash to the Nutri Ninja.Blend for about 30 seconds or until smooth.Add more stock or hot water if required.
* Step 7
Pour the contents into a saucepan and add the single cream.
* Step 8
Season with salt and pepper if required.
* Step 9
Reheat on a low heat and serve.
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