BUTTERNUTSQUASH SOUP100g butter1 onion2 garlic cloves1tsp cumin powder1 butternut squash800ml vegetable stock100ml double creamSalt / PepperChopped chivesServes: 4Time to prep: 20minTime to cook: 30minMethodThis butternut squash soupis a light, but nutritiousmeal or can be enjoyed asa starter. Butternut squashis easily digested for mostpeople and provides starchycarbohydrates that canreduce the chance of astoma-pouch overflowing.The vegetable stock addsflavour, but also liquid tohelp with hydration. Whilethe soup contains onion andgarlic, this should be smallenough to not affect people,but you can always add½tsp of asafoetida or “hing”powder instead.1. Peel and dice the onion, peel and crush the garlic, peel and remove theseeds of the butternut squash then chop into small cubes.2. Heat the butter in a large saucepan and sweat the onion and garlic for3-4 minutes, or until translucent.3. Add the cumin and cook for an extra minute.4. Add the butternut squash and cook for a further 5 minutes. Coverwith the vegetable stock, bring to the boil and then turn down to asimmer for 20 minutes, or until the butternut squash is tender.5. Blend the soup in a food processor until smooth and pass through afine sieve.6. Taste to check the seasoning then add the cream for a nice texture.7
It seems that your browser's pop-up blocker has prevented us from opening a new window/tab. Please click the button below to open the link manually.
