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Butternut squash soup
I made this soup yesterday and it was delicious. I was a wimp though, only adding two garlic cloves and omitting the half chilli, for me it was spicy enough with just the chilli flakes. I didn't have smoked paprika so I just used ordinary.
I also added another 500ml of stock (the new Knorr jelly type veg stock, in all I used 4 little tubs) at the end because I don't like baby food consistency soups.
Plenty for 6 - 8 people.
Ingredients
- Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
- Add all the remaining ingredients apart from the stock.
- Saute the vegetables for 2 minutes until they are fully coated in the spices.
- Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
- Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistency.
- Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!
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Sounds lovely, but does anyone have any suggestions on something tasty to make with the left over celery, I've made a lot of dishes which require celery but have always ended binning what's left especially this time of year as don't eat a lot of salads/crudites in winter. Any suggestions greatly received
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What I do with celery is chop it into smallish pieces, blanch in boiling water for a couple of minutes then plunge it into very cold water, pat dry on a clean teatowel and freeze.
Use the equivalent of one or two sticks in soups and stews, it makes all the difference.
Hope this tip will help Truewoman
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Great idea! will do this in future - saves wasting it.
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