• 4servings
  • 70minutes

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Nutrition Info . . .

VitaminsA, B9, C, D, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 100g Kerrygold butter

  2. 2 Large butternut squashes

  3. 2 medium onions (350g)

  4. 10 cloves of garlic

  5. 200ml Olive oil

  6. 100g of washed flat leaf parsley leaves

Instructions Jump to Ingredients ↑

  1. Peel and chop the onion, 2 cloves of garlic and squash (when preparing the squash remove the seeds and stringy parts and cut into 10cm pieces)

  2. In a large pan heat a couple of tablespoons of olive oil and the Kerrygold butter (do not allow the butter to brown). Add the chopped onion and garlic and gentle sweat it to soften and release the flavours, now add the chopped butternut squash and stir well. Season the squash with salt and pepper Turn the heat down and cover with a lid - this will help to retain the moisture in the pan and draw the natural juices from the squash which is what gives the soup its flavour Periodically remove the lid and stir the squash, youll notice that the squash is becoming softer and releasing liquid. When the squash is very soft and there is almost enough liquid to come half way up the squash, add just enough water to cover (dont add too much water as this will just dilute the squash juices that youve been trying to retain)

  3. Bring the liquid to the boil and simmer for about 5 minutes and then puree the soup with a hand blender or in a liquidizer. Set the soup aside and make the dressing


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