Sherried squash soup

Recipe uploaded by

Sara Buenfeld

3 ratings

Recipe by Sara Buenfeld

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Fry the onion in the oil for 5 mins until softened. Add the sherry and squash and sizzle for 1-2 mins. Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.
2. Whizz in a food processor until smooth. Will keep in the fridge for 2 days, or freeze for 6 weeks. When ready to eat, reheat until bubbling and serve in small portions topped with seed-bread croûtons (see above right) and a parsley sprig.

Per serving

183 kcalories, protein 4g, carbohydrate 26g, fat 6 g, saturated fat 1g, fibre 5g, salt 0.22 g

Latest comments and suggestions

• Sarah

  01 January 2008

  Sarah rated and commented on this recipe

  

  This soup is delicious, with a lovely velvety texture. It was a definate winner this Christmas, I've made it for my parents, my in-laws & we're having it for lunch today! So easy to make & inexpensive too.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nessy

  24 January 2008

  Nessy commented on this recipe

  I made this as a starter on Christmas Day and it was delicious and sooooo easy to make with a hangover! I have friends staying this weekend and intend making it then too.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Neppy

  12 March 2008

  Neppy commented on this recipe

  I added garlic to the soup and a little dried chilli, and it was delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• recipes

  10 June 2008

  recipes rated and commented on this recipe

  

  Absolutely wonderful soup. Great texture, amazing colour and a nice strong taste (put quite a bit of pepper in mine)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• HayleyGrice

  18 September 2008

  HayleyGrice rated and commented on this recipe

  

  Lovely soup, sweet and smooth. Made it for my sister who can't stand onion and she couldn't even tell any was in there. Does not make 4 portions though - just about got three small-ish servings out of it. If making as a lunch I'd say it serves a generous two. Made it as per recipe, without the garlic/chilli other readers mentioned and it was good enough. Can see that a bit of chilli would give a lovely kick though if making on cold nights. Will definitely make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4983/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 large onion , halved
• 4 tbsp dry (fino) sherry
• 1kg butternut squash peeled, deseeded and chopped
• 600ml hot vegetable stock (we like Marigold)
• seed bread croûton and flat leaf parsley
• 2 tbsp olive oil

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 mins

Cook 30 mins

Low-fat, Super healthy

2 of 5-a-day, vitamin c

Ingredients

• 1 large onion , halved
• 4 tbsp dry (fino) sherry
• 1kg butternut squash peeled, deseeded and chopped
• 600ml hot vegetable stock (we like Marigold)
• seed bread croûton and flat leaf parsley
• 2 tbsp olive oil

Per serving

183 kcalories, protein 4g, carbohydrate 26g, fat 6 g, saturated fat 1g, fibre 5g, salt 0.22 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.