11 April 2011

Recipe: Basic Butternut Soup

1 large Butternut Squash
2 cups chicken stock
1 cup cream (or milk)

Preheat the oven to 180*C
Brush the bottom of a baking dish with oil
Halve and seed the butternut
Prick all over with a toothpick or fork
Bake until tender, about 45 minutes
Remove from basking dish and let cool for about 5 minutes on the cooking board
Scoop the squash and place into a blender or food processor
Add about 1 cup of the stock and blend until smooth
Transfer this puree into a pot and add the rest of the stock and the cream (or milk)
Stir until heated through and serve

Blogger's note: I can't remember where I got this recipe


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