• 4servings
  • 30minutes
  • 183calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B9, C, P
MineralsSelenium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 large onion , halved

  2. 4 tbsp dry (fino) sherry

  3. 1kg butternut squash peeled, deseeded and chopped

  4. 600ml hot vegetable stock (we like Marigold)

  5. seed bread croûtons and flat leaf parsley

  6. 2 tbsp olive oil

Instructions Jump to Ingredients ↑

  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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