Winter Squash Soup
Serves: 4
Ingredients:
2 tablespoon butter
1 tablespoon olive oil
1 large onion chopped
2 stalks celery chopped
2.5 pounds winter squash peeled, deseeded and cut into chunks
1 tablespoon honey
5 cups chicken stock
Salt and Pepper to taste
Parsley (Fresh) chopped to serve (optional)
Instructions:
Melt the butter and oil in a large saucepan. Add the onions and celery, and
gently cook until really soft - about 15 mins.
Add the squash and cook, stirring for 5 mins.
Add the honey and chicken stock, bring to a simmer and cook until the squash
is tender.
Remove from heat and using a hand blender, blitz until smooth (adding a bit
more stock or water if the soup is too thick). Season to taste with salt and
pepper. Reheat before serving, sprinkle with chopped parsley.
Tips + Notes:
For the winter squash - you can buy whole squash and prepare them yourself,
or buy bags of ready to use.
You can use any squash you like. There are so many around this time of
year. I used Sweet Dumpling squash, but you can use Acorn Squash or
Butternut Squash too. Whatever you like best.
Serves: 4
Ingredients:
2 tablespoon butter
1 tablespoon olive oil
1 large onion chopped
2 stalks celery chopped
2.5 pounds winter squash peeled, deseeded and cut into chunks
1 tablespoon honey
5 cups chicken stock
Salt and Pepper to taste
Parsley (Fresh) chopped to serve (optional)
Instructions:
Melt the butter and oil in a large saucepan. Add the onions and celery, and
gently cook until really soft - about 15 mins.
Add the squash and cook, stirring for 5 mins.
Add the honey and chicken stock, bring to a simmer and cook until the squash
is tender.
Remove from heat and using a hand blender, blitz until smooth (adding a bit
more stock or water if the soup is too thick). Season to taste with salt and
pepper. Reheat before serving, sprinkle with chopped parsley.
Tips + Notes:
For the winter squash - you can buy whole squash and prepare them yourself,
or buy bags of ready to use.
You can use any squash you like. There are so many around this time of
year. I used Sweet Dumpling squash, but you can use Acorn Squash or
Butternut Squash too. Whatever you like best.
