https://www.copymethat.com/r/sjk0h1B5N/butternut-squash-soup/
114507040
gBbLGGU
sjk0h1B5N
2024-05-05 13:13:48
Butternut squash soup
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Ingredients
- 3 small butternut squash, about 1.6kg (3 ½ lb) total weight
- about 2 tablespoons olive oil
- salt and freshly ground black pepper
- freshly grated nutmeg
- 25g (1oz) butter
- 1 large onion, roughly chopped
- 2 large carrots, roughly chopped
- 2 large sticks celery, sliced
- 2.5cm (1 inch) root ginger, grated
- 1.1 to 1.3 litres (2 to 2 ¼ pints) vegetable or chicken stock
- sprig of fresh rosemary or 1 teaspoon dried rosemary
- subheading: BUTTERNUT SQUASH SOUP:
- Unlike pumpkin, butternut squash are available all year. Shaped like a large peanut, they have a sweet orange flesh. Roasting them first in the oven means that you don’t have to tackle removing the tough skin, and it fills the kitchen with a delicious aroma!
Steps
Directions at maryberry.co.uk
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