Home

Butterernut Squash Soup

ingredients

serves 4 - 6
2 medium butternut squash (approximately 1.5 kg (3 lb)
15 - 30 ml (1-2 tbsp) olive oil
3 tbsp (1 1/2 oz) 40 g butter
2 leeks (about 1 1/2 lb (700 g) chopped, white part only
750 ml (1 1/4 pt) chicken stock
1/4 tsp white pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1 cup (8 fl oz) 250 ml buttermilk
salt to taste

method

1. Preheat oven to 180°C (350°F ) Gas Mark 4. Cut squash in half lengthways and brush flesh with olive oil.

2. Bake until tender, about 45 minutes. Let cool slightly. Scoop out the pulp.

3. In a heavy saucepan, saute the leeks in butter for 10 minutes. Add the squash, stock and seasonings.

4. Bring to the boil and simmer for 10 minutes. In batches, puree the soup in a blender or food processor.

5. Return to the heat and bring to the boil. Add the buttermilk and heat, but do not let the soup boil. Add salt to taste.

What did you think?

14 people have helped to review this recipe. Thankyou!

Husband pleaser...
posted by Fiona @ 05:05AM, 4/06/08
My husband is not a "soup man", but when I served this soup he waxed lyrical about how wonderful it was and if I didn't make it again he'd divorce me!! Hm now...! I'm making it again as I type!
Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved