Sherried squash soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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.
