Sherried squash soup
Serves 4
Easy
Prep:
Cook:
A good soup soon becomes a fail safe recipe for any occasion. You can always miss out the sherry if making for children
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- 1 large onionhalved
- 4 tbsp dry (fino) sherry
- 1kg butternut squashpeeled, deseeded and chopped
- 600ml hot vegetable stock(we like Marigold)
- seed bread croûtonsand flat leaf parsley
- 2 tbsp olive oil
Nutrition: per serving
- kcal183
- fat6g
- saturates1g
- carbs26g
- sugars15g
- fibre5g
- protein4g
- salt0.22glow
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.
