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Sherried Squash Soup
SHERRIED SQUASH SOUP
Preparation time: 10 mins
Cooking time approx. 40 mins
1 large onion, halved and sliced
2 tbs olive oil
4 tbsp fine (dry) sherry
1kg/2lb 4oz butternut squash, peeled, deseeded and cubed
600ml/1pt hot vegetable stock
Seeded bread croutons and flat parsley sprigs
AND THIS IS WHAT YOU DO…
Trim the crusts off two slices of bread, dice and fry in olive oil until crisp and golden, then drain on kitchen paper.
Fry the onion in the olive oil for 5 mins, until softened.
Add the sherry and squash and sizzle for 1-2 minutes.
Pour in the hot vegetable stock, then cover and simmer for 20 minutes or until the squash is tender when pierced with a knife.
Whizz in a food processor until smooth.
Will keep in the fridge for 2 days, or freeze for 6 weeks.
When the soup is ready to eat, reheat until bubbling and serve in small portions topped with the seeded bread croutons and a sprig of parsley.