Butternut Soup

Name: Butternut Soup
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: Serves 6
Cuisine: French
Ingredients: 1 tsp curry powder; a bunch of flat-leaf parsley, finely chopped; sea salt; freshly ground black pepper; 1.5 litres vegetable or chicken stock; 1.5 kg butternut squash; 50 g butter; 2 tbsp olive oil; 2 onions, peeled and chopped; 2 cloves of garlic, crushed, peeled and chopped

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 10

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

This is a lovely way of using butternut squash, which has a sweet, subtle flavour and a meltingly tender consistency when properly cooked.

Ingredients

1.5 kg butternut squash
2 tbsp olive oil
50 g

Europe
France
Mediterranean
Gluten-free
Vegan
Soup

Method

Butternuts are one of the hardest vegetables to cut. Always use a large sharp knife. The easiest way is to top and tail the butternut, then cut it across into two. Stand each half on one end and cut away the skin from top to bottom. Halve each piece lengthways and remove the seeds. Heat the oil and butter in a large saucepan, add the onions and garlic and gently sauté.

While the onions