🫖English

Butternut Squash Soup

Name: Butternut Squash Soup
Yield: 1 serving
Ingredients: 15 gm butter; ½ tspn paprika; 100 gm onion (prepared weight); 1 tspn dried chives; 150 gm butternut squash (prepared weight); salt to taste; 85 gm potato (prepared weight); freshly ground black pepper to taste; 300 ml chicken stock (see notes)

A classic English butternut squash soup with paprika, potato (prepared weight), chicken stock (see notes). Hearty, comforting and proper.

18 min

Prep

45 min

Cook

Easy

Difficulty

Ingredients

Steps

Ingredients

Servings

15 gm butter
½ tspn paprika
100 gm onion (prepared weight)
1 tspn dried chives
150 gm butternut squash (prepared weight)
salt to taste
85 gm potato (prepared weight)
freshly ground black pepper to taste
300 ml chicken stock (see notes)

Method

1
Remove the skin of the squash with a sharp potato peeler, remove any seeds in the portion being used and cut into approx 1 inch cubes.
2
Peel the potato and cut into approx 1 inch cubes.
3
Chop the onion.
4
Melt the butter in a saucepan and fry the onion for , stirring regularly.
5
Add the butternut squash, potato, stock, paprika and chives, stir, bring to a boil and simmer, covered, for , stirring occasionally.
6
Blend until smooth.
7
Return to the heat, season to taste and heat through.
8
Serve with toast.