Recipe: Roasted butternut squash soup
- Feeding the Family
- Published on Sunday, 05 October 2014 11:10
- Last Updated on 24 June 2014
- Monica Costa
- 0 Comments
Suitable for vegetarians
Ready in 1 hour, 15 minutes
* 25g sunflower seeds
* 1 small butternut squash, about 700g, halved and with seeds scooped out
* 25g butter
* 1 small onion, chopped
* 1 large potato, peeled and diced
* 1 litre vegetable stock
* 142ml pot single cream
1 – Preheat the oven to 190C/Gas 5. Scatter the sunflower seeds on a baking tray and cook in the oven for about 6 minutes, or until lightly toasted.
2 – Place the squash on a baking tray, cut side up, dot with half the butter and bake for 45 minutes, or until tender when pierced with a knife. Scoop out the flesh. Melt the rest of the butter in a pan and fry the onion until soft. Add the potato, squash and stock. Cover, bring to a boil and simmer for 15 minutes.
3 – Purée in a blender and return to the pan. Add the cream and reheat until piping hot, but not boiling. Season, and serve sprinkled with sunflower seeds.
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums