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BUTTERNUT SQUASH & RED PEPPER SOUP

I like to give you a soup in January after all the rich foods in December and this one is good for the cold weather.

You will need a food processor or a blender.

Ingredients:

  • 50g (2oz) butter
  • 1 large onion
  • 450g (1lb) butternut squash
  • 1 red pepper
  • 1 litre (2 pints) chicken or vegetable stock (cubes are OK)
  • 1 bay leaf
  • 5 fl oz (1/4 pint) milk
  • 1 tablespoon cornflour
  • Salt and pepper
  • ½ teaspoon paprika (optional)

Method:

Peel and chop the onion. In a large saucepan melt the butter, add the onion and fry over gentle heat for 2-3 minutes.

Peel and cut the squash into chunky pieces, add to the pan and stir for a few minutes.

Cut the pepper into small pieces, discarding the seeds, add to the pan saving a small piece for garnish later.

Pour in the stock and bay leaf then simmer with a lid on the pan for about 1 ½ hours or until the squash is tender.

Purée in a food processor or with a blender.

Stir in the milk and check the seasoning, adding paprika if using.

If the soup is not thick enough, blend the cornflour with 2 tablespoons water. Stir into the soup, bring to the boil stirring all the time with a wooden spoon until it thickens.

To serve: chop the reserved red pepper and sprinkle it on top of the bowls of soup.

Posted in Recipes on Jan 01, 2020

This post is part of a series called Recipe by Valerie Hedgethorne.

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