Lesley Posted March 20, 2007 Share Posted March 20, 2007 This is Lorna's recipe....... Creamy Butternut Squash and Tomato Soup 50g Butter 2 large onions, roughly chopped 2 celery sticks, roughly chopped 2 x 400g tins of chopped tomatoes with herbs (I added my own herbs) 500g butternut squash (I just used the size of butternut squash I had!) 300ml vegetable stock, hot 142ml whipping cream (I don't think you really need as much as this - depends on personal taste!) 1 Melt the butter in large saucepan over medium heat. Cook onions and celery for 5 mins. Add the tomatoes, squash and stock and bring to the boil. Turn down the heat and simmer for 30-35 mins, until the squash is really tender. Cool. 2 Either blitz in the pan with a stick blender or whizz in batches in a food processor or blender, until smooth. 3 Gently reheat, stirring in the cream, until just simmering. Remove from the heat and season to taste. 4. EAT! _________________ Lorna xx Quote Link to comment Share on other sites More sharing options...
Guest Posted March 20, 2007 Share Posted March 20, 2007 Sounds good! I have had a lot of Crown Prince squashes recently. I really can't be bothered with all the peeling and chopping, so instead I have been quartering them, drizzling oil over the top and shoving them in the oven for an hour. When they're cooked it's easy to scoop out the flesh into the processor. Today I have roasted onions and fennel with it and will blend them together to make a soup, adding pepper and more herbs if necessary. Quote Link to comment Share on other sites More sharing options...
