Butternut Squash Soup
A community recipe by tinaw007Not tested or verified by Nigella.com
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Roast the butternut squash halves at 190c for 40 mins until tender. Remove from the oven and scoop the flesh into a bowl and discard skins Melt the butter in a large saucepan and add the leek, peppercorns and all spice and fry until the leeks are soft. Add the butternut squash, stock and 1 litre of water. Bring to the boil and then simmer for 10 minutes. Transfer soup into a blender, add most of the pine nuts and blitz until smooth. Return to saucepan to reheat, and serve with the remaining pine nuts on top.
Roast the butternut squash halves at 190c for 40 mins until tender. Remove from the oven and scoop the flesh into a bowl and discard skins Melt the butter in a large saucepan and add the leek, peppercorns and all spice and fry until the leeks are soft. Add the butternut squash, stock and 1 litre of water. Bring to the boil and then simmer for 10 minutes. Transfer soup into a blender, add most of the pine nuts and blitz until smooth. Return to saucepan to reheat, and serve with the remaining pine nuts on top.
Introduction
A lightly spicy soup, that is simple to make and tastes even better eaten the day after
A lightly spicy soup, that is simple to make and tastes even better eaten the day after
Ingredients
Serves: 0
Metric
Cups
- 1 medium butternut squash (halved lengthways and seeded)
- 25 grams butter
- 1 leek (trimmed and chopped)
- black peppercorns
- 1 teaspoon allspice
- 600 millilitres vegetable stock
- 60 grindings pinenuts
- 1 medium butternut squash (halved lengthways and seeded)
- ⅞ ounce butter
- 1 leek (trimmed and chopped)
- black peppercorns
- 1 teaspoon allspice
- 21 fluid ounces vegetable broth
- 60 grindings pinenuts
Method
Butternut Squash Soup is a community recipe submitted by tinaw007 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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