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Sherried squash soup

Sherried squash soup

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Rating: 5 out of 5.13 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A good soup soon becomes a fail safe recipe for any occasion. You can always miss out the sherry if making for children

  • Easily doubled
  • Easily halved
  • Freezable (2 of 5-a-day, vitamin c)
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal183
fat6g
saturates1g
carbs26g
sugars15g
fibre5g
protein4g
low insalt0.22g
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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 croûtons and flat leaf parsley
  • 2 tbsp olive oil

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2007

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Overall rating

Rating: 5 out of 5.13 ratings
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