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Pat & Linda Brown
England Sept 2007
Walnut Grove Recipes
Butternut squash & Parmesan soup
Serves 4
- 1 large butternut squash
- 4 onions
- 4 cloves garlic
- 1 litre chicken stock
- 100ml cream
- 50g parmesan cheese
- salt & pepper to taste
- 50g butter
Method
1. Slice the onions and crush the garlic. In a large heavy based saucepan melt the butter, add the onions and garlic, and gently sauté until they are softened without any color.
2. Peel and dice the butternut squash, add to the onions and continue to sauté for another 5 mins, still without coloring the vegetables.
3. Heat the chicken stock and add to the butternut squash & onions. Boil until the butternut is cooked then add cream. Bring back to the boil for 1 minute and remove from heat.
4. Liquidise the soup, transfer back into the saucepan to season. Add grated parmesasn, salt & pepper to taste. Pass the soup through a soup, using the back of a ladle to push as much pulp through.
5. Serve in bowls and garnish with cream and fresh parmesan.
Serving Suggestions
This is a great soup for warming you up on a cold winters day, try it for lunch with fresh homemade bread. It also makes a good starter served with Parmesan croutons. If you would like it spicy then simply add spices of your choice when you are cooking the onions. For a vegetarian version simply replace the chicken stock with a good vegetable stock.
Advanced Preparation
This soup can be made a couple of days in advance.
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