Susie Drage
Music, Art & Cookery
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Jerusalem Artichoke and Butternut Squash Soup

JERUSALEM ARTICHOKE AND BUTTERNUT SQUASH SOUP
Serves 4
Preparation time: 20 mins
Cooking time approx. 30 mins
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Ingredients:
55g/2oz butter
1 onion, sliced
340g/¾ lb butternut squash, peeled and cubed
1 potato, peeled and cubed
340g/¾lb Jerusalem artichokes, peeled
Squeeze of lemon juice
570ml/1pt milk
425ml¾pt chicken stock
Salt and freshly ground black pepper
Flaked almonds, toasted for garnish
AND THIS IS WHAT YOU DO…
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Melt the butter in a heavy-based pan, gently cook the onions until just soft, then add the butternut squash and potato.
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Peel the Jerusalem artichokes and put into a bowl of water with the lemon juice to stop discoloration.Slice and add to the saucepan.Cover and cook for approximately 10 minutes until the artichokes begin to soften.
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Add the milk and stock to the pan and simmer for 15-20 minutes.Do not boil.
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Allow to cool slightly, then liquidise and season well with salt and pepper.
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To serve, ladle into warmed soup bowls and scatter over the flaked almonds.