Butternut Squash Soup
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.