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Butternut Squash Soup~116 |
| Ingredients: 2 butternut squash, de-seeded and sliced into chunks(skin on) 3 tbsp olive oil 4 leeks, sliced 4cm piece fresh root ginger, grated 2 tbsp fresh thyme 1.4 litres chicken stock salt and pepper to taste |
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| Directions: 1. Put the butternut squash on a baking tray, drizzle 2 tbsp olive oil over and season with salt and pepper. 2. Roast the squash until charred and soft, about 30 minutes. Scrape away the flesh and set aside. 3. In a large saucepan, fry the leeks, fresh ginger and thyme in 1 tbsp olive oil for about 5 minutes. Season to taste. 4. Pour in 700ml good chicken stock. Tip in the flesh of the roasted squash and bring to the boil. 5. Taste for seasoning and puree in a food processor. |
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Prep Time: 10 Cook Time: 45 Serves: 4 Calories: Carbs: Fat: Protein: |
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Source: Tesco |
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