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Butternut Squash
Algemeen
Bereidingstijd: 20-30 minuten
Maaltijdgang: / Soepen
Soort keuken: Engelse keuken
Techniek:
Aantal personen: 4 personen
Ingredienten:
Ingredients
* 1 butternut squash
* 2 tbsp olive oil (plus extra for croutons)
* one third red onion, chopped
* 2 garlic cloves, sliced
* 570ml/1 pint chicken stock
* 55ml/2fl oz cream
* 4 slices bread, crusts removed and cubed
* paprika, to dust
Voorbereiding:
Bereidingswijze:
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Preheat a large saucepan and a medium frying pan.
3. Take the squash. Cut its top off and scoop out the seeds and flesh. Throw away the seeds and reserve half the flesh for another recipe.
4. Place the squash shell on a baking sheet. Cover with oil and place in the oven for 18 minutes.
5. Heat a little olive oil in the large saucepan. Add the onion and garlic and saute for 2 minutes.
6. Add the squash flesh and saute for 2 minutes.
7. Pour in the chicken stock. Bring the soup to the boil and simmer for 12 minutes or until the squash is soft.
8. When the squash is soft, transfer the soup to a food processor. Blitz until smooth.
9. Return the soup to the pan and add the cream. Simmer for 2 minutes.
10. Prepare the croutons by heating a little olive oil in the frying pan. Add the cubes of bread and fry until golden and crispy.
11. Dust the crispy croutons in paprika.
12. Remove the squash shell from the oven.
13. Ladle soup into the shell. Top with the croutons and serve.
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