• 8servings
  • 90minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, C, D, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2kg butternut squash, halved and seeded

  2. 50g butter

  3. 1 medium onion, sliced

  4. 1 leek, sliced

  5. 2 cloves garlic, sliced

  6. 1L chicken stock

  7. 2 large potatoes, peeled and quartered

  8. 1/8 teaspoon cayenne pepper

  9. 1/8 teaspoon ground allspice

  10. 1/8 teaspoon ground nutmeg

  11. 1/8 teaspoon ground ginger

  12. salt and freshly ground black pepper to taste

  13. 125ml sherry

  14. 125ml double cream

  15. 125ml milk

  16. 125ml cup soured cream

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 190 C / Gas mark 6. Pour a small layer of water in a baking dish, or a swiss roll tin. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.

  2. Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken stock into the pot. Add the potatoes, and bring to the boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersion hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.

  3. Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry, cream and milk. Heat through, but do not boil. Ladle into bowls, and top with a dollop of soured cream if desired.


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