Butternut and Rosemary Soup
Over a year ago
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Ingredients
- 1kg butternut squash
- 2 tbsp sunflower oil
- 1 onion. chopped
- 2 Cloves garlic. crushed
- 2 Sprigs of rosemary
- 1L vegetable stock
- 150ml Single Cream
Accompaniment
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Description
A delicious butternut squash soup
Method
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1
1. Cut the squash in half and scoop out the seeds. Carefully peel away the skin and dice the flesh. Heat the oil in a large pan, then add the squash, onion, garlic and rosemary and cook, stirring for 5 minutes.
2. Pour the stock over, bring to the boil, cover and simmer for 25 minutes
3. Remove the tough rosemary stalks then blend until smooth
4. Sieve into a clean pan, add the single cream and heat gently. Add a swirl of cream and some chopped rosemary to serve.
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