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Butternut Squash Soup

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This recipe is in category Soups and Sauces
About this recipe
Healthiness : (4 votes)
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Number of servings: 4
Serving suggestions: With bread of your choice
This is a vegetarian recipe


This is James's soup, one of the soups made by pupils for the Spaldwick Community Primary School Soup Competition.
Ingredients
  • 1 butternut squash
  • 1 medium size white onion
  • ½ teaspoon of dried chilli flakes
  • 600ml (1 oint)of vegetable stock, this can be made with a stock cube
  • 1 x 15ml spoon (tablespoon) of olive oil
Equipment
  • Knife
  • Baking Tray
  • Measuring Jug
  • Saucepan
  • Blender
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Peel and deseed the squash (you could keep the seeds for next year's crop) and cut into 2cm cubes
  2. Dice the onion finely
  3. Put these two onto a large baking tray and toss in oil and the chilli flakes
  4. Bake in an oven and set at 180°C/350°f/Gas Mark 4 for about 30 min until soft. You will need to look at it after 15 minutes and move the pieces around
  5. Make up the stock in a large jug or bowl
  6. When the onion and squash is cooked add it to the stock.
  7. Using either a stick blender or liquadiser blitz the soup until it is smooth
  8. Taste the soup and add salt or pepper as you wish. If it is too thick add a little more water
  9. Serve
Butternut Squash Soup - print view  Butternut Squash Soup - print view

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