Sherried Squash Soup
This flavorful butternut squash soup is a comforting and creamy delight, perfect for warming you up on chilly days. The combination of sweet butternut squash, aromatic sherry, and a variety of spices creates a rich and satisfying dish that is sure to please your taste buds. Top it off with some crunchy seed bread croutons and a sprinkle of fresh parsley for a lovely garnish that adds texture and brightness to every spoonful. Enjoy a cozy bowl of this soup and let its hearty flavors fill you with warmth and contentment.
— Constant Cookbook
Ingredients
- 1 large onion , halved
- 4 tbsp dry (fino) sherry
- 1kg butternut squash peeled, deseeded and chopped
- 600ml hot vegetable stock (we like Marigold)
- seed bread croûtons and flat leaf parsley
- 2 tbsp olive oil
Instructions
- Fry the onion in the oil for 5 mins until softened. Add the sherry and squash and sizzle for 1-2 mins. Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.
- Whizz in a food processor until smooth. Will keep in the fridge for 2 days, or freeze for 6 weeks. When ready to eat, reheat until bubbling and serve in small portions topped with seed-bread croûtons (see above right) and a parsley sprig.
Cook Time
30M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 183 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.22 milligram of sodium
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