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Sherried squash soup

A good soup soon becomes a fail safe recipe for any occasion. You can always miss out the sherry if making for children

  • Prep: 20 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 183
  • Carbohydrates 26
  • Saturated Fat 1
  • Sugar 15
  • Protein 4
  • Fat 6
  • Fibre 5
  • Salt 0.22

Nutrition per serving

  • Calories 183
  • Carbohydrates 26
  • Saturated Fat 1
  • Sugar 15
  • Protein 4
  • Fat 6
  • Fibre 5
  • Salt 0.22

Ingredients

  • 1 large onion, halved
  • 4 tbsp dry (fino) sherry
  • 1kg butternut squash peeled, deseeded and chopped
  • 600ml hot vegetable stock (we like Marigold)
  • seed bread croûtons and flat leaf parsley
  • 2 tbsp olive oil

Method

  1. Fry the onion in the oil for 5 mins until softened. Add the sherry and squash and sizzle for 1-2 mins. Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.

  2. Whizz in a food processor until smooth. Will keep in the fridge for 2 days, or freeze for 6 weeks. When ready to eat, reheat until bubbling and serve in small portions topped with seed-bread croûtons (see above right) and a parsley sprig.

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