Page 4 - PowerPoint Presentation
P. 4
Butternut Squash
Soup
Ingredients Method
1 tbsp olive oil Heat the oil and butter in a large
saucepan, add the onion and cook
30g butter gently until softened
When the onion has softened after
1 onion, peeled and chopped about 5 minutes, add the butternut and
carrots, stock and stir well. Bring to the
900g butternut, peeled and sliced boil.
Simmer for 25 minutes or until the
3 large carrots butternut is soft.
Blend the soup with a hand-held
(1½ pints) vegetable stock
blender. Season to taste and garnish
with parsley.
salt and freshly ground pepper
parsley, for garnishing
