Butternut Squash Soup

butternut squash soup
butternut squash soup
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Yields1 Serving
DifficultyIntermediatePrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Ingredients

Method

 2 tbsp olive oil
 20 g butter
 2 kg butternut squashpeeled and chopped
 5 rosemary sprigs
 5 cloves garlicfinely chopped
 1 parmesan cheese crust
 passata
 smoked paprika
 1 l vegetable stock
Choose one of the following:
1

Heat the oil and butter in a large pan, then add the diced butternut squash, rosemary and garlic along with the parmesan crusts. If you're using a soup machine the parmesan crust may stick to the heater element. We would recommend going old school on this recipe.

2

Let the crusts melt a little and the butternut squash colour slightly for about 10 Minutes, then add the stock, passata and smoked paprika. Bring to the boil, then simmer gently for 30 Minutes.

3

Pick out the rosemary sprigs and parmesan crust and pour the soup into a blender. Liquidise until smooth and return to the pan to heat through.

Ingredients

 2 tbsp olive oil
 20 g butter
 2 kg butternut squashpeeled and chopped
 5 rosemary sprigs
 5 cloves garlicfinely chopped
 1 parmesan cheese crust
 passata
 smoked paprika
 1 l vegetable stock
Choose one of the following:

Directions

1

Heat the oil and butter in a large pan, then add the diced butternut squash, rosemary and garlic along with the parmesan crusts. If you're using a soup machine the parmesan crust may stick to the heater element. We would recommend going old school on this recipe.

2

Let the crusts melt a little and the butternut squash colour slightly for about 10 Minutes, then add the stock, passata and smoked paprika. Bring to the boil, then simmer gently for 30 Minutes.

3

Pick out the rosemary sprigs and parmesan crust and pour the soup into a blender. Liquidise until smooth and return to the pan to heat through.

Butternut Squash Soup