Sherried squash soup
A good soup soon becomes a fail safe recipe for any occasion. You can always miss out the sherry if making for children
- Prep: 20 mins
Cook: 30 mins
- Serves 4
- Easy
Ingredients
- 1 large onion, halved
- 4 tbsp dry (fino) sherry
- 1kg butternut squash peeled, deseeded and chopped
- 600ml hot vegetable stock (we like Marigold)
- seed bread croûtons and flat leaf parsley
- 2 tbsp olive oil
Method
-
Fry the onion in the oil for 5 mins until softened. Add the sherry and squash and sizzle for 1-2 mins. Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.
-
Whizz in a food processor until smooth. Will keep in the fridge for 2 days, or freeze for 6 weeks. When ready to eat, reheat until bubbling and serve in small portions topped with seed-bread croûtons (see above right) and a parsley sprig.
from 999999999999 http://ift.tt/1TJzIxY
